by Guerry Norwood

Total Time: 35 minutes
Serves: 4


  • 4 lemons
  • 1 quart vegetable stock
  • 4  fresh bay leaf
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon celery seeds
  • 2 large egg yolks
  • 1 tablespoon chopped tarragon
  • 1  tablespoon Champagne vinegar
  • Kosher salt, to taste
  • Cayenne pepper, to taste
  • 1 stick  unsalted butter, diced
  • 1 pound large Georgia shrimp, cleaned and deveined

What To Do
1. Let eggs and butter get to room temperature
2.  Cut 2 lemons in half, then quarter halves. In a medium pot, add lemons, stock, bay leaves, peppercorns, mustard seeds and celery seeds. Bring brine to a boil, then reduce to a simmer. Cover and cook about 30 minutes.

3.  Bring a shallow pot of water to a boil. Reduce heat to low, so water gently simmers. Whisk yolks, tarragon and vinegar together in a medium bowl. Season with salt and cayenne. Set bowl over pot of simmering water and whisk aggressively until the mixture thickens to the consistency of heavy cream. Move bowl on and off heat whenever steam begins to rise, to avoid curdling. Regularly scrape down bowl’s sides with a rubber spatula to ensure even cooking.

4.  Whisk in 1 stick diced butter, piece by piece. Add each piece only after previous one has been emulsified. When all butter is incorporated, hollandaise should be pale yellow and thick. Season with lemon juice and salt.

5. Remove boiling stock from heat. Stir in shrimp and cover pot. Let shrimp poach until cooked through, 2-3 minutes. Remove shrimp from brine and toss with a squirt of lemon juice.

6. Divide hollandaise among plates. Arrange shrimp alongside and drizzle remaining butter from the sauté pan over top. Serve with steamed asparagus or artichoke.


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