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SHRIMP  BENEDICT

2/7/2014

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Eggs Benedict is a classic breakfast of poached eggs served over English muffins with Hollandaise sauce.   This includes directions for the sauce or you can use a store bought sauce. This is a great recipe for using up smaller                                                      shrimp.

1 ½ cups shelled, cooked small shrimp2 whole English muffins
4 whole eggs
1 teaspoon vinegar
1 stick butter
2 egg yolks
¼ teaspoon salt
½ lemon

Poach the four eggs.  Poaching involves bringing water to an almost-boil in a skillet then adding a teaspoon of vinegar before gently adding each egg.  Have each egg already cracked into a cup or small bowl and ease it into the water.  With a spoon gather the whites around each egg yolk, cut off the heat, cover and let cook 4-5 minutes.  Remove with a slotted spoon to a plate to drain off excess water.

Meanwhile toast the 2 muffins.

AND meanwhile make the Hollandaise sauce.
     Gently melt the butter in a small pot so as not to sizzle or burn.
     In a blender blend the two yolks and salt on a low speed.
     Have the juice of half a lemon squeezed and ready.
     Pour the melted butter  into the blender while on low speed. 
     Immediately add the lemon juice.
     Blend thoroughly for a minute and let set up a little.

Divide the shrimps into four equal servings.

ASSEMBLE:
Top ½ a muffin with almost all of its share of shrimp.  Top with an egg, then the remaining share of its shrimp and drizzle with a share of the Hollandaise sauce.

Makes 4, serves 2


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    RECIPES:
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