Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Garlic Shrimp with Potato-Cucumber Salad
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 31 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 240 milligrams
- Sodium
- 692 milligrams
- Carbohydrates
- 40 grams
- Dietary Fiber
- 5 grams
- Protein
- 37 grams
- Sugar
- 3 grams
This spiced, garlicky shrimp weeknight dinner is tamed by a cooling potato salad. Loaded with cucumber, tangy Greek yogurt and herbs, this is a refreshing and punchy potato salad that actually lightens up the meal.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 31 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 240 milligrams
- Sodium
- 692 milligrams
- Carbohydrates
- 40 grams
- Dietary Fiber
- 5 grams
- Protein
- 37 grams
- Sugar
- 3 grams
Ingredients
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Directions
- Put the potatoes in a medium saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil; reduce the heat to a steady simmer and cook until tender, 12 to 15 minutes. Drain and transfer to a bowl. Toss with 1 tablespoon vinegar and season with salt and pepper. Refrigerate until cooled.
- Meanwhile, whisk together the yogurt, mayonnaise, shallot, remaining 3 tablespoons vinegar and 2 tablespoons water in a small bowl. Season with salt and pepper and set aside.
- Season the shrimp with salt, pepper and the paprika. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until browned on the bottom, about 2 minutes. Flip the shrimp and add the garlic to the pan; cook until the shrimp are just cooked through and the garlic is golden, 1 to 2 minutes. Remove from the heat.
- Add the cucumbers, yogurt mixture and about half of the mint to the potatoes. Toss well and season with salt and pepper. Divide among plates. Add the shrimp and any juices from the skillet to the plates. Top with the remaining mint.
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