Shrimp Cake Benedict Recipe

Prepare shrimp

Pulse the raw shrimp in a food processor 4–6 short pulses until coarsely chopped but not pureed. You want small chunky pieces.

In a bowl, combine chopped shrimp, panko breadcrumbs, mayonnaise, beaten egg, green onion, minced celery, Dijon mustard, Old Bay, salt, and pepper. Mix until just combined; the mixture should hold together when pressed. If too wet, add up to 1–2 tablespoons more panko.

Form the mixture into two patties (about 3 inches diameter, 3/4 inch thick). Lightly dust both sides with the 1/4 cup flour to help with frying.

Heat 1/2 cup vegetable oil in a skillet over medium heat until shimmering (about 350°F if using a thermometer). Fry shrimp cakes 2–3 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate and keep warm in a low oven (200°F/95°C) while finishing other components.

Slice the green tomato into two 1/2-inch thick rounds. Pat dry with paper towel.

Set up a dredging station: bowl with flour, bowl with buttermilk, bowl with cornmeal seasoned with 1/2 tsp salt and 1/4 tsp pepper. Dip each tomato slice first into flour (lightly coat), then buttermilk, then press into the cornmeal mixture to coat both sides well.

Heat 1/2 cup vegetable oil in a separate skillet over medium heat. When shimmering, add tomato slices and fry 2–3 minutes per side until golden and crisp. Transfer to paper towels and keep warm.

In a bowl, combine grated cheddar, mayonnaise, softened cream cheese, chopped roasted pimentos, hot sauce (if using), salt, and pepper. Stir until smooth and spreadable. Taste and adjust seasoning. Keep refrigerated until assembly; bring to room temperature briefly before plating if desired.

Set a heatproof bowl over (not touching) a saucepan of gently simmering water (double-boiler). Whisk the 3 egg yolks with the lemon juice until slightly thickened, about 1–2 minutes.

Slowly drizzle the hot melted butter into the yolks while whisking constantly to emulsify. Start drop by drop for the first minute, then in a thin steady stream. Continue until sauce is thick and glossy. If sauce becomes too thick, whisk in 1 tsp warm water to loosen. Season with 1/4 tsp salt and a pinch (1/8 tsp) cayenne or a few drops of hot sauce. Keep the hollandaise warm (off heat) until serving. If it gets too cool, briefly return to the double-boiler and whisk gently.

Bring 4 cups of water in a wide shallow saucepan to a gentle simmer; add 1 tsp white vinegar. Reduce heat so water is barely moving (small ripples).

Crack one egg into a small cup. Create a gentle whirlpool in the water with a spoon and gently slip the egg into the center. Repeat with second egg in a separate spot. Poach eggs 3–3.5 minutes for set whites and runny yolks (adjust time if you prefer firmer yolks).

Use a slotted spoon to remove eggs, drain briefly on paper towels, and keep warm on a plate (cover loosely) until assembly.

Toast the English muffins or sourdough slices until golden.

Spread about 2 tablespoons of pimento cheese across each toasted muffin half (reserve a little for garnish if desired).

Place one fried green tomato slice on each muffin half, then top each tomato with a warm shrimp cake.

Carefully place a poached egg on top of each shrimp cake.

Ladle 2–3 tablespoons of warm hollandaise over each poached egg to coat the top and sides.

Garnish with finely chopped chives and a light grind of black pepper. Serve immediately with lemon wedges on the side.