Shrimp On Toast With Bearnaise Sauce
|Fresh tarragon sprig/1 teaspoon dried||3|
|White wine vinegar||3 Tablespoon|
|Butter||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄4 Pinch|
|Cooked shrimp||1⁄2 Pound|
|Lemon juice||1 Teaspoon|
|White bread slice||4|
Peel and chop the shallot.
Wash and dry the fresh tarragon.
Remove the leaves from the stems and chop, setting aside a few leaves for garnish.
Place the shallot in a saucepan with half the chopped tarragon, the vinegar and the peppercorns.
Bring to a boil, then set it aside for 3 minutes.
Melt 3 tablespoons of the butter.
Put the egg yolks in a small saucepan set in a larger one of hot water and beat until frothy, adding the melted butter little by little.
Stir in the tarragon broth and the remaining chopped tarragon.
Season the Bearnaise sauce with the salt and sugar.
Remove the small saucepan from the hot water.
Clean the shrimp, removing the dark vein where necessary.
Wash and dry them, and sprinkle with the lemon juice.
Preheat the toaster oven.
Toast the bread and spread with the remaining butter.
Top with shrimp and pour sauce over.
Toast in the toaster oven for 2 to 3 minutes.