Recipes
Shrimp Eggs Benedict with Creamy Shrimp Sauce
1 pound fresh asparagus 8 large eggs , poached 1 pack English muffins Freshly grated Parmesan for garnish
Chop off the woody ends of the asparagus . Boil one-inch of water in a large skillet . Add asparagus and cook for 3 to 5 minutes , until crisp-tender . Drain and set aside .
Cook creamy shrimp sauce as directed below .
To poach eggs , heat 2 to 3 inches of water in a large saucepan or deep skillet to boiling point . Adjust heat to keep liquid simmering gently . Break eggs , one at a time , into a custard cup . Holding cup close to the surface of the water , slip egg into water . Cook eggs about 3 to 5 minutes until whites are completely set and yolks begin to thicken but are not hard . Do not stir . Use a slotted spoon to lift eggs from the water . Place on paper towels to drain and sprinkle with salt and pepper .
Toast English muffins according to package directions .
On English muffin , add asparagus , then top with poached egg . Spoon generous portion of creamy shrimp sauce on top of the egg . Garnish with freshly grated Parmesan cheese .
Creamy Shrimp Sauce
1 pound medium-size fresh shrimp 2 1 / 2 tablespoons butter , divided
1 small shallot , sliced 1 can chicken broth 3 tablespoons flour 1 cup whipping cream 2 tablespoons sherry
1 / 2 teaspoon cayenne pepper ( optional )
Peel and devein fresh shrimp , reserving shrimp shells .
Melt 1 tablespoon butter in a 3 1 / 2 quart saucepan over medium heat . Add shrimp and cook 5 minutes or just until shrimp turns pink . Remove shrimp , reserving butter mixture . Chop shrimp and set aside .
Add shrimp shells , shallot and chicken broth to the saucepan . Bring mixture to a boil . Remove from heat , cover and let stand for 30 minutes . Pour broth mixture through a wire-mesh strainer into a bowl , discarding shells and shallot .
Melt remaining 1 1 / 2 tablespoons butter in saucepan over medium heat . Whisk in flour . Cook , whisking constantly , one minute . Gradually whisk in broth mixture . Bring to a boil ; boil for one minute or until slightly thickened . Add cream ; reduce heat to low . Add chopped shrimp , sherry and cayenne pepper , if desired . Stir until thoroughly heated .
Orange Toast
1 / 2 cup butter , softened 1 / 2 cup sugar 2 tablespoons orange zest 2 tablespoons orange juice concentrate 1 loaf very thinly sliced Pepperidge Farm white bread , crusts removed
Preheat oven to 350 degrees . Cover baking pan with foil . Combine butter , sugar , orange zest and orange juice concentrate in bowl until blended . Using a knife , spread mixture on bread slices and cut bread into four triangles . Bake slices for 15 to 20 minutes or until firm but not too hard .
14 • MERIDIAN LIFE