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Idaho® Fingerling Potatoes with Shrimp and Quail Egg
Courtesy of Idaho Potato Commission
Servings: 10
Prep Time: 15 Min.
Cook Time: 30 Min.
What you need:
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+ 2 lb. Idaho® fingerling potatoes, unpeeled
+ 1 ear corn, shucked
+ 2 Tbsp. plus 2 tsp. butter
+ 1 medium Spanish onion, 1/2-in. dice
+ 1 red bell pepper, 1/4-in. dice
+ 1 yellow bell pepper, 1/4-in. dice
+ 2 shallots, finely diced
+ 2 Tbsp. butter
+ 1 lb. shrimp, cleaned, deveined, diced
+ 1 Tbsp. finely chopped fresh parsley
+ 1 Tbsp. finely chopped fresh chives
+ 1 Tbsp. finely chopped fresh chervil
+ 1 Tbsp. finely chopped fresh thyme
+ 1/4 c. heavy cream
+ 1/8 tsp. ground red pepper
+ salt and pepper to taste
+ 10 quail eggs
+ butter for sautéing
What to do:
1. Bring large pot of salted water to boil. Blanch fingerling potatoes until tender, 8-10 min. Drain; slice evenly to about 1/8-in. Reserve.
2. Melt 2 tsp. of butter; rub over corn. Wrap in aluminum foil; roast in 400°F oven until tender, about 20 min. Cool about 10 min.; cut kernels from ear; reserve.
3. In large, heavy-bottomed sauté pan over medium-high heat, sweat onion, peppers and shallots in 2 Tbsp. butter until onions are translucent, about 3 min.
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 min. Correct seasoning.
5. In medium sauté pan, cook quail eggs in butter sunny-side up until firm, about 2 min.
6. Per portion: Loosely mound home fries in center of small bowl or soup plate. Top with fried quail egg.

* Recipe courtesy of David Burke, Corporate Executive Chef, New York Restaurant Group, New York City
By Order of Governor Wolf and the PA Dept of Health, face masks are now required to be worn in all grocery stores in PA until further notice (with the exception of individuals who cannot wear a mask due to a medical condition and children under the age of 2 years). Thank you for your understanding in this matter.
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