Idaho® Fingerling Potatoes with Shrimp and Quail Egg

Ingredients

• 2 pounds Idaho® fingerling potatoes, unpeeled
• 1 ear corn, shucked
• 2 tablespoons plus 2 teaspoons butter
• 1 medium Spanish onion, ½-inch dice
• 1 red bell pepper, ¼-inch dice
• 1 yellow bell pepper, ¼-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
• ¼ cup heavy cream
• ⅛ teaspoon ground red pepper
• Salt and pepper to taste
• 10 quail eggs
• Butter for sautéing

Directions

1. Bring large pot of salted water to boil. Blanch fingerling potatoes until tender, 8 to 10 minutes. Drain; slice evenly to about ⅛ 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.