Wild Gulf Shrimp Benedict Recipe

Pat shrimp dry with paper towels and toss with 1 tbs olive oil, 1 tbs melted butter, lemon zest, 1/2 tsp sea salt and 1/2 tsp black pepper. Let sit at room temperature for 5–10 minutes.

Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Brush asparagus with remaining 1/2 tbs olive oil, sprinkle with a pinch of salt and pepper.

Grill shrimp 1–2 minutes per side until opaque and lightly charred. Grill asparagus 3–4 minutes, turning occasionally, until tender-crisp and slightly charred. Remove from heat and keep warm.

Split English muffins and butter cut sides with 2 tbs butter. Toast cut-side down in a hot skillet or under broiler until golden and crisp, about 2–3 minutes. Keep warm in a low oven (200°F / 95°C) if desired.

Arrange toasted muffins on plates, set aside chives and lemon wedges for finishing.

Bring 2 liters of water to a gentle simmer in a wide, shallow saucepan. Add 2 tsp white vinegar and 1 tsp salt. Reduce heat so the water is at a gentle simmer with small bubbles.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon and slip one egg in at a time (or 2–3 at once if your pan accommodates) to help the whites coalesce. Poach eggs 3–3½ minutes for soft-runny yolks or 4 minutes for slightly more set yolks.

Use a slotted spoon to lift eggs, gently blot underside on paper towel, and keep warm on a plate set over a low oven or in a bowl of warm water until ready to assemble.

Stovetop Whisk Method

Set a heatproof bowl over a saucepan of barely simmering water (bain-marie), making sure the bowl bottom doesn’t touch the water. Add 3 egg yolks, 1 tsp cold water, 2 tsp lemon juice and 1 tsp Dijon mustard to the bowl. Whisk vigorously until the mixture is pale and slightly thickened (about 1–2 minutes).

Very slowly, drizzle the hot melted butter into the yolk mixture while whisking constantly to emulsify. Continue until all butter is incorporated and sauce is thick and glossy. Remove from heat, season with 1 tsp salt and 1/4 tsp white pepper or a pinch of cayenne. Taste and adjust lemon or salt if needed. Keep warm (not hot) until serving — place bowl in a warm spot or over lukewarm water.

If Hollandaise Breaks

If the sauce begins to separate, remove from heat and whisk in 1 tsp cold water or a teaspoon of ice to bring it back, then continue whisking slowly while adding butter.

Place 2 toasted English muffin halves on each plate. Divide grilled asparagus spears and arrange 3–4 shrimp on each muffin half (or place shrimp atop asparagus).

Top each shrimp-topped muffin with a warm poached egg. Spoon 2–3 tbs of warm hollandaise over each egg so it runs over the shrimp and muffin. Garnish with a sprinkle of snipped chives, a crack of black pepper and a lemon wedge on the side.

Serve each plate with either 1 cup mixed seasonal fruit or 1 cup Yukon gold smash. For the Yukon smash: fold warm mashed Yukon gold potatoes with 1 tbs butter, a pinch of salt and 1/2 tbs snipped chives until fluffy.