Shrimp Benedict Recipe

Shrimp Benedict Directions

1. 1

   Prepare the Shrimp

   In a skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp, salt, and black pepper. Cook for 3-4 minutes or until the shrimp turn pink and opaque. Stir in the lemon juice and chopped parsley, then remove from heat.

2. 2

   Poach the Eggs

   In a medium saucepan, fill with water and bring to a gentle simmer. Crack each egg into a small bowl or cup. Create a gentle whirlpool in the simmering water using a spoon, then carefully slide each egg into the center. Poach the eggs for about 3-4 minutes for a runny yolk or longer for a firmer yolk. Remove with a slotted spoon and place on a paper towel to drain.

3. 3

   Toast the English Muffins

   While the eggs are poaching, toast the English muffins in a toaster or under the broiler until golden brown. Spread the remaining 2 tablespoons of butter on the toasted muffins.

4. 4

   Assemble the Benedict

   On each toasted English muffin half, place a portion of the sautéed shrimp. Top each with a poached egg. Drizzle generously with hollandaise sauce and garnish with extra parsley if desired.