Friday, April 6, 2012
Colombia: Cuajado de Camarones (Shrimp and Potato Omelette)
2-3 tsp butter
1 tsp paprika powder
1 large onion, finely chopped
2 medium plum tomatoes, seeded and chopped
2 medium Yukon Gold potaotes, cooked and diced
3 large eggs, separated
300 g medium shrimp, quartered
Heat butter over medium heat. Add paprika and onion and cook until translucent and soft. Add tomatoes, salt and pepper and cook for 5 minutes until mixture has thickened. Add potatoes and heat through. Beat egg yolks until creamy. In a separate bowl, beat egg whites until they form peaks. Fold yolks and whites together *. Add shrimps to potato mix, cook 2-3 minutes. Fold in eggs, mix thoroughly. Cook until eggs are set.
* I didn't think this step added anything to the dish. It only made the mixing in the skillet awkward and difficult. Next time, I would just beat the eggs.
(adapted from: "The Book of Latin American Cooking" by Elisabeth Lambert Ortiz)