Easy Shrimp Benedict
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10 MIN Prep time
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7 MIN Cook time
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12 Servings
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Medium level
This Easy Shrimp Benedict recipe is an elegant dish to serve at a Sunday brunch, and it is much easier than a classic benedict recipe since we have added some helpful shortcuts.
Bite-sized Shrimp Scampi are prepared in a delicious garlic butter sauce. This quick Hollandaise sauce is foolproof, though you will need a few special ingredients like soy milk, turmeric, and nutritional yeast to be successful. But, if you can melt butter and use a whisk, this Hollandaise should not intimidate you.
Once you’ve cooked your Shrimp Scampi and made the Hollandaise, toast some English muffins and assemble the benedicts. You’ll delight and impress everyone at the table with this simple, sophisticated dish. Serve it with some fruit or a small salad.
Shrimp Benedict
2, 12-oz packages of SeaPak Shrimp Scampi
6 English muffins, split and toasted
12 slices Canadian bacon
1 Tbsp butter
12 eggs
4 green onions, chopped (green parts only)
Easy Hollandaise Sauce
1/3 cup butter
1/4 cup all-purpose flour
1 pinch turmeric
2 cups unsweetened soy milk
1 big pinch cayenne pepper
1/4 cup nutritional yeast
Juice of 1 lemon
2 Tbsp mayonnaise
Salt and Pepper to taste
Grill Canadian Bacon
Melt 1 Tbsp butter in a skillet over medium-high heat. Drop Canadian bacon into the butter to heat until slightly brown (around 15-20 seconds). Set Canadian bacon aside.
Tip: Do not leave Canadian bacon in the pan too long or it will dry out.
Make Hollandaise Sauce
Heat a small saucepan over medium-low heat. Add the butter and heat to a simmer.
Whisk in the flour all at once to make a paste and continue to whisk it constantly for about a minute.
Add a pinch of turmeric for color and whisk until blended.
Slowly whisk in soy milk. Bring Hollandaise sauce to a boil, whisking frequently.
Boil for 2 to 3 minutes and remove from heat.
Whisk in the cayenne and nutritional yeast. Add the lemon juice and mix well. Taste for seasoning.
Mix in the mayonnaise for a little bit more creaminess. Salt and pepper to taste. Set aside.
Poach the Eggs
Bring a pot of water to a rolling boil. Crack one egg and release it gently into the boiling water. Swirl water slowly after the egg is submerged to prevent eggs from touching. Crack each additional egg in the same manner, being sure not to crowd them.
Let each egg boil for 2-3 minutes.
Using a slotted spoon, carefully remove the eggs and set them on a plate. Be careful not to break the eggs.
For the Shrimp Benedicts
Cook Shrimp Scampi according to package directions. We recommend sauteing.
Toast each English muffin and top with one slice of Canadian bacon and one poached egg.
Spoon Shrimp Scampi and Hollandaise sauce over the top and garnish with chopped green onion.
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