Shrimp Benedict Recipe
Poached eggs on grilled focaccia with sautéed mushrooms, roasted peppers, onions and arugula. Topped with Gulf shrimp in a creamy velouté sauce and sliced green onions. Served with fresh seasonal fruit.
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Ingredients
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Main Ingredients
Method
Preparation Steps
Make the Velouté Sauce
In the same skillet, melt the remaining 2 tablespoons of butter. Add the diced onion and sauté until translucent. Add the mushrooms and roasted peppers, cooking for an additional 5 minutes. Stir in the heavy cream and let simmer until slightly thickened. Season with salt and pepper to taste. Add the cooked shrimp to the sauce and keep warm.
Poach the Eggs
Fill a saucepan with water and bring to a gentle simmer. Crack each egg into a small bowl, then gently slide each egg into the simmering water. Poach the eggs for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.
Assemble the Benedict
On each slice of grilled focaccia, layer sautéed arugula, followed by the shrimp velouté sauce, and finally top with a poached egg. Garnish with sliced green onions.
Serve
Plate the Shrimp Benedict and serve with fresh seasonal fruit on the side.
