Chile Shrimp Brunch Plate

  • ½ c. mixed cherry tomatoes, quartered
  • 1 tsp. extra virgin olive oil
  • 1 tsp. white balsamic vinegar
  • ½ tsp. Italian seasoning
  • Salt and pepper, to taste
  • 2-3 hatch chiles, roasted or grilled
  • 2 tsp. butter
  • ½ lb. raw shrimp, peeled and deveined
  • ½-1 tsp. Cajun seasoning
  • 2 eggs, cooked to order
  • Leftover Harvest Risotto or similar rice dish

Toss the tomatoes, olive oil, balsamic vinegar, Italian seasoning, and any desired salt and pepper together. Allow the mixture to rest while you prepare the rest of the meal.

Peel and seed the hatch chiles and chop finely and put in a small bowl; set aside.

Heat the butter in a sauté pan. Add the shrimp and Cajun seasoning. Sauté until the shrimp are pink. Add half of the chopped hatch chiles and stir. Remove from the heat and keep warm.

Prepare the eggs to your liking and warm the Harvest Risotto or other rice dish and assemble your breakfast plate by starting with a foundation of rice and putting an egg on one side of the rice and shrimp on the other. Add the remaining chopped hatch chiles to the shrimp side and the tomato relish to the egg side. Serve immediately.

  • Yields: 2 servings
  • Preparation Time: 20 minutes
Related Articles: