Idaho® Fingerling Potatoes with Shrimp and Quail Egg
- 2 pounds Idaho® fingerling potatoes, unpeeled
- 1 ear corn, shucked
- 2 tablespoons plus 2 teaspoons butter
- 1 medium Spanish onion, 1/2-inch dice
- 1 red bell pepper, 1/4-inch dice
- 1 yellow bell pepper, 1/4-inch dice
- 2 shallots, finely diced
- 2 tablespoons butter
- 1 pound shrimp, cleaned, deveined, diced
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh chervil
- 1 tablespoon finely chopped fresh thyme
- 1/4 cup heavy cream
- 1/8 teaspoon ground red pepper
- Salt and pepper to taste
- 10 quail eggs
- Butter for sautéing
- Bring large pot of salted water to boil. Blanch fingerling potatoes until tender, 8 to 10 minutes. Drain; slice evenly to about 1/8 inch. Reserve.
- Melt 2 teaspoons of butter; rub over corn. Wrap in aluminum foil; roast in 400°F oven until tender, about 20 minutes. Cool about 10 minutes; cut kernels from ear; reserve.
- In large, heavy-bottomed sauté pan over medium-high heat, sweat onion, peppers and shallots in 2 tablespoons butter until onions are translucent, about 3 minutes.
- Add potatoes, shrimp, corn, herbs, cream, ground red pepper, salt and pepper. Reduce heat to low; simmer, stirring occasionally, until potatoes are tender and shrimp is cooked, about 6 minutes. Correct seasoning.
- In medium sauté pan, cook quail eggs in butter sunny-side up until firm, about 2 minutes.
- Per portion: Loosely mound home fries in center of small bowl or soup plate. Top with fried quail egg.