The dish incorporates a medley of flavorful ingredients like onions, peppers, and Cajun seasoning, adding a festive touch to the meal. The aromatic herbs and spices in the sauce create a warm and inviting atmosphere, making it perfect for celebrating Christmas.
Christmas is a time for indulgence, and the creamy sauce in this dish delivers just that. The combination of heavy cream and succulent shrimp elevates the taste and texture, making it feel like a luxurious treat to mark the holiday season.
Biscuits, Sauce, and Eggs
For the Sauce:
- 1 tablespoon vegetable oil
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped bell peppers (any color)
- 1/4 cup white wine
- 1 teaspoon Cajun seasoning (or to taste)
- 2 cloves garlic, minced
- 1 bay leaf
- 1 cup heavy cream
- 1 tablespoon hot sauce (adjust to your spice preference)
- 1/2 pound large shrimp, peeled and deveined
- Salt and pepper to taste
- Milk (if needed) to adjust sauce consistency
- Minced scallions for garnish
For the Biscuits and Eggs:
- 4 large eggs, poached
- 2 large biscuits, split and toasted (homemade or store-bought)
- In a large skillet or sauté pan, heat the vegetable oil over medium heat. Add the chopped onion, celery, and bell peppers. Sauté until they become soft and translucent.
- Pour in the white wine and let it simmer for a minute or two to cook off the alcohol.
- Stir in the Cajun seasoning, minced garlic, and add the bay leaf for extra flavor.
- Pour in the heavy cream and hot sauce. Stir everything together and let it simmer, reducing the sauce until it reaches the consistency of thin pancake batter. This may take a few minutes.
- Add the peeled and deveined shrimp to the sauce. Cook the shrimp until they are pink and cooked through. Season with salt and pepper to taste.
- At this point, check the seasoning and the consistency of the sauce. If the sauce is too thick, you can add a splash of milk to thin it out. If it’s too thin, continue reducing it until you achieve the desired thickness.
- Prepare the poached eggs: Bring a pot of water to a gentle simmer. Crack each egg into a small cup or ramekin. Carefully slide the eggs one by one into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set, but the yolks are still runny. Remove them with a slotted spoon and set aside.
- To assemble, place a toasted biscuit half on a plate. Top each half with a poached egg.
- Spoon the shrimp sauce generously over the poached eggs and biscuits.
- Garnish with minced scallions for a pop of color and extra flavor.
- Serve immediately, and enjoy the delicious combination of biscuits, creamy sauce, perfectly poached eggs, and flavorful shrimp!
This recipe brings together the comforting elements of biscuits and eggs with the zesty kick of a creamy shrimp sauce, creating a delightful and satisfying dish. It’s perfect for a hearty breakfast or a delicious brunch option!