Monday, May 21, 2012

.shrimp chorizo & red potato hash w/ poached egg and manchego cheese.

Paige was craving shrimp last night and I didn't want to make scampi or any kind of pasta dish.  I normally make this dish without the shrimp, but thought it would be delicious in this.

This will make enough for 4 people, depending on how big a serving you want.  It's easy to add a little more here and there to adjust for a larger group.

1 lb medium shrimp, peeled and deveined
6-8 new red potatoes, large dice
1 large onion, sliced
1 lb chorizo sausage, sliced in half, then sliced into 1/2" pieces
1 clove garlic, minced
Manchego cheese
olive oil
4 eggs
salt and pepper
white vinegar
chives (garnish)

Put the potatoes in a pot and cover with water and salt.  Bring  to boil and cook until the potatoes are fork tender.  Drain and cool.

In a skillet, heat about 3-4 Tbsp olive oil.  When it's hot, add the onion and garlic and saute until the onions are slightly translucent.  Add the potatoes.  Season with salt and pepper.  Let the potatoes get some color on them.  Add the chorizo and shrimp.  Cook and stir occasionally to make sure all the shrimp cooks.  When the shrimp is light pink, remove the pan from the burner.  Taste and re-season with salt and pepper, if needed.

In a medium sized saucepan, put 3-4 cups water and 3-4 Tbsp vinegar.  Bring to a boil, then reduce heat so it is no longer boiling.  You can have this water ready and waiting on the side so your hash doesn't get cold while waiting for this to get to temp.

When your water is good and hot, take a wooden spoon and swirl the water to make a little whirlpool.  Have an egg already broken in a bowl and quickly, but carefully pour directly into the center of the whirlpool.  This helps the white swirl into the center.  Cook for 3-4 minutes.  Remove with a slotted spoon and set on a paper towel to dry.

Dish up some hash and put the egg on top.  Use a vegetable peeler and shave some manchego cheese on top.  Manchego is a wonderful sharp Spanish cheese that complements this Spanish influenced dish.  Sprinkle chopped chives on top to give it a splash of green.  Serve immediately.

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