Jul 14 2026
Restaurants›Galway Bay Irish Restaurant and Pub›The Iced Irish Recipe

The Iced Irish Recipe

Inspired by Galway Bay Irish Restaurant and Pub
Time45m
Serves2

Seasoned & Grilled Shrimp – poached egg, Jameson Cold Brew whiskey, Hollandaise on English muffin, Galway Bay Egg Nog and iced coffee, served with breakfast potatoes

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Ingredients

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Grilled Shrimp

Poached Eggs

Hollandaise Sauce

Assembly

Method

Grilled Shrimp

  1. 1

    Prepare the Shrimp

    In a bowl, combine the large shrimp, olive oil, minced garlic, paprika, salt, and black pepper. Toss until the shrimp are well coated.

  2. 2

    Grill the Shrimp

    Preheat your grill or grill pan over medium-high heat. Grill the shrimp for about 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside.

Poached Eggs

  1. 3

    Prepare to Poach

    Fill a saucepan with water and bring it to a gentle simmer. Add the white vinegar to the water.

  2. 4

    Poach the Eggs

    Crack each egg into a small bowl and gently slide them into the simmering water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.

Hollandaise Sauce

  1. 5

    Whisk Egg Yolks

    In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and frothy.

  2. 6

    Create the Sauce

    Place the bowl over a saucepan of simmering water (double boiler method), whisking constantly. Gradually drizzle in the melted butter until the sauce thickens. Season with salt to taste.

Assembly

  1. 7

    Toast English Muffins

    Toast the English muffin halves until golden brown.

  2. 8

    Assemble the Dish

    On each toasted muffin half, place a layer of grilled shrimp, followed by a poached egg. Drizzle with hollandaise sauce. Serve with a shot of Jameson Cold Brew whiskey, a cup of Galway Bay Egg Nog, and iced coffee, alongside cooked breakfast potatoes.

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