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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. In medium sauté pan, cook quail eggs in butter sunny-side up until firm, about 2 minutes.
  6. Per portion: Loosely mound home fries in center of small bowl or soup plate. Top with fried quail egg.
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Yield: 10 small-plate servings

David Burke
BLT Prime by David Burke
New York, NY

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