Chorizo and Shrimpo Fundido

From the Ray Lampe’s Big Green Egg Cookbook

When I got the Big Green Egg Cookbook as a Father’s Day gift I posted about it on Twitter and tagged Ray Dr. BBQ Lampe in the post. He suggested that I should try this recipe first. As good as it looked in the picture I didn’t have a Dutch oven at the time. Then Christmas came and with it a Dutch oven. This was the first thing I made in my Dutch oven because… well… melted cheese!

The recipe suggests that this is a dip, and I can see how this would be a fantastic dip (Superbowl menu anyone?!), but we used it to make cheesy fries and cheeseburgers for New Year’s Eve dinner.

EGGcessories Needed

Dutch Oven

ConvEGGtor

Ingredients

• ¼ cup olive oil
• 1 cup chopped dried (cured) chorizo
• 1 pound shrimp (26/30), peeled, deveined, and coarsely chopped
• 2 Roma tomatoes, seeded and diced
• 2 cloves garlic, crushed
• 1 large serrano chile, seeded and finely chopped
• 3 green onions, white and firm green parts thinly sliced
• ¼ cup all-purpose flour
• 2 cups milk
• 1 pound Monterey Jack cheese, grated
• Paprika, for dusting
• Tortilla chips, for serving (if using as a dip)

Directions

Chop, slice, and dice the ingredients as listed above.

Prepare the EGG to cook indirectly with a drip pan at 375° F with applewood added for smoke flavor.

Place a cast-iron Dutch oven in the EGG to preheat for 10 minutes.

Add the oil to the Dutch oven and heat for 3 minutes.

Be careful. This is cast-iron and it will get hot.

Add the chorizo, stir, and cook for about 3 minutes

Add the shrimp, stir, and cook, stirring occasionally, for about 5 minutes, or until the shrimp begin to turn opaque.

Add the tomatoes, garlic, chile, and all but a small spoonful of the green parts of the onions. Mix well and cook for 3 minutes.

You can see from the steam coming out of the Dutch oven that it was cold out. I think it was around 5° F out, but I needed to EGG!

Sprinkle the flour evenly over the top, stir well, and cook, stirring occasionally, for 3 minutes, until the flour is fully incorporated and everything is hot.

Add the milk, stir well, and cook, stirring occasionally, for 10 to 12 minutes, until the sauce is bubbly and begins to thicken.

Add the cheese, stir to mix, and cook for 3 minutes.

Stir again to blend the cheese into the sauce, cover, and cook for 5 minutes.

Stir once again until mixed well, sprinkle the top with a light dusting of paprika, and cook, undisturbed, for 15 minutes, or until golden brown on top.

Take off the EGG and let rest for 15 minutes.

I added this step. Eating it right off the EGG resulted in a soupier consistency than we wanted. It got better as time passed.

Garnish with the reserved green onions and serve with tortilla chips if using as a dip.

As I mentioned above, the original recipe called for this to be a dip, but I made it so I could turn our boring french fries into the best cheesy fries ever! It was also the test run before I made this as an actual dip for our Superbowl party.

On a side note, we added the leftovers to scrambled eggs a couple of days later. So good!