After a trip to Milan in the early 80’s, this was my attempt to duplicate a dish I had there. In the Italian version they used what they called a prawn—longer and lankier than the shrimp we can buy here.

1/3 lb shrimp

4 shallots, sliced

1 shallot, minced

1 garlic clove, minced

3 mushrooms, sliced

1 cube unsalted butter, clarified

butter to use for sautéing

1/2 small can orange juice concentrate

1 pinch thyme

1 pinch ground white pepper

1 pinch salt

1 pinch ground black pepper

2 egg yolks

blueberries

Sauté the sliced shallots. Add the mushrooms, add the shrimp, and sauté until the shrimp is just done.

Make an infusion with the orange concentrate, minced shallots, minced garlic, thyme, white pepper, black pepper, and salt.

Make a warm, emulsified, Hollandaise style sauce using the infusion, the butter, and the egg yolks. The method outlined below is from The Making of a Cook, by Madeleine Kamman, pg.124. Use a different method if it is more comfortable to you.

Mix the infusion and the egg yolks. Place the pot over direct very low heat. If the pot is thin, use a metal pad to control the heat. Start whisking very fast and introduce as much air as possible into the yolks while they poach. In about three or four minutes, the mixture is almost white and frothy. Remove the pot from the heat before the eggs are too thick and dry; as soon as it is off the heat, start dribbling in the melted warm, but not hot, butter while you continue whisking with gusto.

Pour the sauce over the shrimp in a tall dessert glass. Garnish with blueberries.