Shrimp Benedict
 
Ingredients:  
1 lb Ocean JewelTM Pacific White Shrimp (21-25 count), thawed
1 tbsp butter
1/4 tsp each of salt and pepper
2 tsp lemon juice
4 English muffins, toasted
8 eggs, poached
2 tsp finely chopped fresh tarragon or parsley
Hollandaise Sauce
2/3 cup butter
3 egg yolks
1 tbsp lemon juice
1 tsp Dijon mustard
Pinch of salt
 
DIRECTIONS:

1. Melt butter in large skillet set over medium-high heat. Add shrimp, salt and pepper; cook for 3 to 4 minutes or until shrimp are pink and cooked through. Stir in lemon juice.
2. Hollandaise Sauce: Heat butter in small saucepan set over medium-low heat for 4 to 5 minutes or until golden brown colour. In blender, combine egg yolks, lemon juice and mustard; purée until smooth. With motor running, pour butter slowly into blender. Season with salt.
2. Top each toasted English muffin half with shrimp, poached egg and Hollandaise Sauce. Sprinkle with tarragon or parsley.

Tip: To poach eggs, fill saucepan with enough water to come about 3 inches up side. Stir in 2 tsp of white vinegar; bring to a gentle simmer. Break cold egg into a small dish or saucer. Holding dish just above simmering water, slip egg into water. Repeat with remaining eggs. Cook, in barely simmering water, for 3 to 5 minutes or until whites are set and yolks are cooked as desired. Remove eggs with slotted spoon; drain well on a paper towel.

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Quantity Item Your cost
1 lb Ocean JewelTM Pacific White Shrimp (21-25 count), thawed $
1 tbsp butter $
1/4 tsp each of salt and pepper $
2 tsp lemon juice $
4 English muffins, toasted $
8 eggs, poached $
2 tsp finely chopped fresh tarragon or parsley $
Hollandaise Sauce $
2/3 cup butter $
3 egg yolks $
1 tbsp lemon juice $
1 tsp Dijon mustard $
Pinch of salt $
Total Plate Cost $
Suggested Sell Price
(based on 30% food cost)
$
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