Shrimp Benedict Recipe

Marinate shrimp

In a medium bowl combine 1 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp smoked paprika, 3 tsp kosher salt, and 1 tsp black pepper. Add shrimp and toss to coat. Marinate at room temperature for 10–15 minutes (no longer than 30 minutes).

Grill shrimp

Preheat a grill or grill pan to medium-high (about 400°F/200°C). Thread shrimp onto skewers or arrange directly on the grill. Grill 2–3 minutes per side until opaque and just cooked through. Remove and keep warm.

Parboil potatoes: place cubed potatoes in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook 6–7 minutes until just tender but not falling apart. Drain and let steam dry for 2 minutes.

Cook potatoes: heat 1.5 tbs olive oil in a large skillet over medium-high heat. Add diced onion and green pepper; sauté 3–4 minutes until softened. Add parboiled potatoes and spread into a single layer. Let cook undisturbed 4–5 minutes to develop a golden crust, then stir and continue to cook until all sides are golden, about 6–8 minutes total. Add 1 tsp minced garlic, 0.5 tsp smoked paprika, 0.5 tsp dried oregano, 1 tsp kosher salt and 0.5 tsp black pepper; toss to combine and cook 1 additional minute. Remove from heat and stir in chopped parsley. Keep warm.

Toast muffins: split English muffins and lightly butter cut sides. Toast in a skillet or oven under broiler until golden (2–3 minutes) and set aside, buttered side up.

Poach eggs

Bring a wide shallow pot of water to a gentle simmer (small bubbles) and add 2 tsp white vinegar. Crack one egg into a small bowl. Using a spoon, create a gentle whirlpool in the water and slip the egg into the center. Poach 3–3.5 minutes for a runny yolk (adjust +30–60 sec for firmer yolk). Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat for remaining eggs. Keep warm in a bowl of very warm water if necessary for up to 5 minutes.

Clarify butter (optional but recommended): melt 6 tbs unsalted butter in a small saucepan over low heat until fully melted; skim foam. Keep warm but not hot.

Make a double boiler: bring a small pot of water to a simmer. Place a heatproof bowl over the pot (water should not touch the bowl). Add 3 egg yolks, 1 tsp cold water and 1 tbs lemon juice to the bowl and whisk until pale and slightly thickened, about 1–2 minutes.

Emulsify: very slowly drizzle warm clarified butter into the yolk mixture while continuously whisking until sauce is thick and glossy. If sauce becomes too thick, whisk in a few drops of warm water to loosen. Season with 1 tsp salt and 1/4 tsp cayenne pepper. Keep warm over the double boiler off direct heat (bowl should be warm, not hot) until ready to assemble.

Assemble: place two toasted English muffin halves on each plate. Top each muffin half with 2–3 grilled shrimp (divide shrimp evenly), then gently place a poached egg on top of the shrimp.

Finish: spoon Hollandaise generously over the poached egg and shrimp. Garnish with a sprinkle of snipped chives and place a lemon wedge on the plate. Serve with a generous portion of seasoned breakfast potatoes to the side.

Serve immediately while Hollandaise and eggs are warm. Advise diner to squeeze lemon over shrimp just before eating if desired.