Shrimp Biscuit Benedict - | WBTV Charlotte

Shrimp Biscuit Benedict

Presented by Chef Timothy Groody, Fork! Restaurant
Yield:  4 servings

 

4 eggs

4 biscuits cut in half and toasted

1T butter

4 cups water

3/4 cup distilled vinegar

12 large shrimp cut in 1/2

1 c creole sauce

Heat shrimp in sauce until just done to slightly clear in center.  Meanwhile bring water & vinegar to a boil in a pot.  Reduce to simmer and add eggs.  Let poach 3 minutes.  Do not let them stick to the bottom.  Spread butter on biscuits and toast in a pan or in the oven.  When everything is ready place the bottom biscuit in a bowl.  Place the egg on top spoon shrimp evenly over each egg.  Lean top on egg.  Serve & Enjoy!!!!!

Creole Sauce

½ cup onion diced

¼ c green pepper dice

¼ cup red pepper dice

1 T chopped garlic

1 bay leaf

¼# butter

1 T creole spice mix (your favorite brand)

2T flour

½ cup white wine

¾ cup water

Cook onion, pepper, garlic & bay in butter.  When soft add flour and cook over medium heat to lightly brown the roux, 7 minutes.  Add the spice and cook 30 seconds.  Add wine and cook 5 min.  Add water and bring to a boil and simmer for  10 minutes.  It is ready when it thickens slighty.

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