Shrimp and New Potato Salad
Shrimp and New Potato Salad requires roughly 45 minutes from start to finish. This main course has 372 calories, 27g of protein, and 16g of fat per serving. This recipe serves 4. For $4.01 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. It is brought to you by Framed Cooks. It can be enjoyed any time, but it is especially good for The Fourth Of July. 59 people found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. If you have baby potatoes, fresh tarragon, shrimp, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 78%. Users who liked this recipe also liked Shrimp and Potato Salad, Shrimp Potato Salad, and Shrimp Potato Salad.
Servings: 4
Ingredients:
1 pint new baby potatoes
2 tablespoons fresh tarragon, chopped
I head frisee or other lettuce, torn into bite sized pieces
Salt and fresh ground pepper
Olive oil for drizzling
2 shallots, chopped
1 pound shrimp, peeled and butterflied
1/2 cup white wine
Equipment:
pot
bowl
Cooking instruction summary:
1. Bring a pot of water to a simmer and cook shrimp until just done, about 3-5 minutes. Transfer shrimp to a bowl of cold water to cool.2. Bring another pot of water to boil and cook potatoes until tender, about 10 minutes. Transfer potatoes to a bowl of cold water to cool.3. When potatoes are cool enough to handle, cut the larger ones in half. Place shrimp and potatoes in a large bowl.4. Gently stir in shallots and tarragon. Pour the wine over the mixture, cover and refrigerate for several hours and as long as overnight.5. When you are ready to serve, make a nice bed of lettuce on each plate. Give the salad another gentle stir, and divide among plates. Sprinkle with a little salt and pepper and drizzle with olive oil. Serve at once.
Step by step:
1. Bring a pot of water to a simmer and cook shrimp until just done, about 3-5 minutes.
2. Transfer shrimp to a bowl of cold water to cool.
3. Bring another pot of water to boil and cook potatoes until tender, about 10 minutes.
4. Transfer potatoes to a bowl of cold water to cool.
5. When potatoes are cool enough to handle, cut the larger ones in half.
6. Place shrimp and potatoes in a large bowl.
7. Gently stir in shallots and tarragon.
8. Pour the wine over the mixture, cover and refrigerate for several hours and as long as overnight.
9. When you are ready to serve, make a nice bed of lettuce on each plate. Give the salad another gentle stir, and divide among plates. Sprinkle with a little salt and pepper and drizzle with olive oil.
10. Serve at once.
Nutrition Information:
covered percent of daily need
