Shrimp with Lemon-Chive Tartar Sauce, Ditalini Salad with Mixed Peppers

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil, divided
  • 2 pounds large or extra-large shrimp, peeled and deveined
  • Salt and freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1/2 cup mayonnaise
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced sweet gherkins
  • 1 teaspoon finely grated lemon zest
  • Cooked ditalini (1 pound)
  • 2 cups diced roasted red peppers (from water-packed jar)
  • 1 bell pepper, seeded and diced
  • 1/3 cup diced pickled jalapeno peppers
  • 1/4 cup chopped fresh parsley leaves
  • 2 tablespoons red wine vinegar
Directions

Heat 1 tablespoon of the oil in a large skillet over medium heat. Season shrimp with salt, pepper and oregano. Place shrimp in hot pan (or stove-top grill pan) and cook 2 minutes per side, until opaque and cooked through.

Meanwhile, in a medium bowl, combine mayonnaise, chives, gherkins, and lemon zest. Mix well and season to taste with salt and pepper.

In a large bowl, combine ditalini, remaining olive oil, peppers, parsley, and vinegar. Toss to combine and season, to taste, with salt and pepper. Serve the ditalini salad with 1 1/4 pounds of the shrimp and all of the tartar sauce. Reserve extra shrimp (about 1/2 pound cooked) for another meal.


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