Ingredients:
- CRAB STUFFED PRAWNS:
- 16 large prawns
- 8 oz lump crab meat
- 2 tbsp minced red pepper
- 1 tbsp minced yellow pepper
- 1 tbsp minced red onion
- 1/4 cup mayonnaise
- 1/4 cup panko (Japanese bread crumbs)
- 1 tbsp vegetable oil
- .
- ORANGE-JALAPENO HOLLANDAISE:
- 3 egg yolks
- 1 tbsp cream
- 1 cup (1/2 pound) melted butter, cooled to room temperature
- 1 tbsp lemon juice
- 1/2 tsp salt
- Dash of cayenne pepper
- 1/2 jalapeño pepper, seeds removed and minced
- 2 tbsp orange juice
Preparation:
For the Crab Stuffed Prawns: Saute peppers and onion in vegetable oil until tender (about 2 minutes) and cool. Mix crab meat, peppers, onion, mayonnaise and bread crumbs until it holds together like cookie dough.
Peel shrimp and butterfly them from the back so that they will lay flat on a baking sheet lined with parchment paper. Fill each shrimp with the crab mixture and then fold the sides of each shrimp together. Bake at 400 for 10-12 minutes.
For the Orange-Jalapeño Hollandaise: Use a small, thick ceramic bowl set in a heavy-bottomed pan or a heavyweight double boiler. Off the heat, put the egg yolks and cream in the bowl or upper section of the double boiler and stir with a wire wisk until well-blended (the mixture should never be beaten, but stirred evenly, vigorously and continually). Place the container over hot water. Stirring eggs continuously, bring the water slowly to a simmer. Do not let it boil. Stir, incorporating the entire mixture so there is no film at the bottom. When the eggs have thickened to the consistency of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other. Pour extremely slowly so that each addition is blended into the egg mixture before more is added. When all the butter has been added, add the lemon juice a drop at a time and immediately remove from heat. Add salt and a mere dash of cayenne. When hollandaise sauce is complete, add finely diced jalapeño and orange juice. Serves 4, or more if shrimp are large.
