by ChezSuzanne
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ChezSuzanne's Notes:
Expand1-2 whole poblano peppers (optional) Ask a question about this ingredient
4 medium shrimp, peeled, deveined Ask a question about this ingredient
1/2 cup fresh crabmeat, all shells removed, well packed Ask a question about this ingredient
3 tablespoons unsalted butter plus more for sauteeing the shrimp and cooking the eggs Ask a question about this ingredient
1 tablespoon all-purpose flour Ask a question about this ingredient
1 1/2 tablespoon sherry Ask a question about this ingredient
1/4 cup half and half (you could substitue whole milk) Ask a question about this ingredient
1 tablespoon chives, minced Ask a question about this ingredient
4 large eggs Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1/8 teaspoon freshly ground black pepper Ask a question about this ingredient
3 shakes of hot pepper sauce Ask a question about this ingredient
1/4 cup Gruyere cheese, finely grated Ask a question about this ingredient
1 tablespoon parmesan cheese, finely grated Ask a question about this ingredient
If you plan to plate the eggs inside the shell of a poblano pepper, roast the pepper(s) under the broiler until the skin is black over 65% of the pepper. The more you roast it, the milder it will be on the spicy richter scale. Place in a paper or plastic bag for a couple minutes and peel. Cut a slit along the top of it from the stem to the pointed tip and remove the seeds. Set aside.
Ask a question about this stepLightly salt and pepper the shrimp. Heat a little butter in a saute pan and when hot, saute the shrimp until just cooked through (about 2 minutes per side). Chop coarsely. Put in a bowl with the crabmeat and set aside.
Ask a question about this stepWhisk the eggs, salt, pepper, chives and hot sauce together in a medium bowl and set aside.
Ask a question about this stepMake a roux by melting 3 Tablespoons of butter over medium heat. Remove from the heat and add the flour, whisking to mix the flour and butter together until smooth. Continue whisking it as you put it back on the heat and cook over medium-low heat for several minutes. Off the heat, whisk in the half and half or milk until completely mixed in. Return to the heat and whisk constantly until it starts to thicken up and simmer. Whisk in the sherry and then add the seafood with a spatula, continuing to work until the seafood is completely covered wtih the roux. Turn off the heat and leave the seafood mixture in the pan to keep warm while you start scrambling the eggs.
Ask a question about this stepIn a skillet, melt enough butter to cook the eggs (about 1 Tablespoon). When hot, add the eggs and cook until 70% cooked. Add the cheese and seafood mixture. With a spatula fold the eggs, seafood and cheese together gently until eggs are done.
Ask a question about this stepServe hot by scooping into the roasted poblano shell or just on the plate. Enjoy the luxory of them with a glass of champagne. Life is good.
Ask a question about this stepWow...this sounds like a pretty fancy dish...I am glad that you treat yourself (and whomever gets to share this dish with you) soo well! It sounds really! delicious!
Thanks. My husband has been in Yosemite all week for a meeting (why didn't I get meetings like that?) so yes, I treated myself to this and the glass of champagne while he was gone. But I told him all about it and it sounds like I'll be making it again when he gets home tomorrow....
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
Looks wonderful, already printed it out to give it a try after I stop tearing up from all these beautiful Mom stories...