Hollandaise Shrimp Sauce

• 3 egg yolks
• 1 tablespoon boiling water
• 3 tablespoons water
• 2 tablespoons warm lemon juice
• 1/2 cup butter, melted
• 1/4 teaspoon salt
• Pinch of red pepper
• 1 dozen medium shrimp, cooked, peeled, deveined, and coarsely chopped
• 1/2 (3-ounce) can sliced mushrooms, drained
• 1/4 cup pineapple tidbits

1. Place yolks in top of a double boiler; place over simmering water. Beat yolks with a wire whisk until they begin to thicken. Add boiling water; beat again until egg mixture begins to thicken. Gradually add 3 tablespoons water, 1 tablespoon at a time, beating well after each addition. Add lemon juice, butter, salt, and pepper; beat until well blended.
2. Carefully fold in shrimp, mushrooms, and drained pineapple. Heat thoroughly, and serve immediately over fish rolls.

egg yolks, boiling water, water, lemon juice, butter, salt, red pepper, shrimp, mushrooms, pineapple tidbits

Taken from www.myrecipes.com/recipe/hollandaise-shrimp-sauce (may not work)