Recipe courtesy of Mary Sue Milliken and Susan Feniger

Shrimp and Potato Salad

Getting reviews...
Save Recipe
  • Level: Easy
  • Yield: 8 to 10 as part of a selection
Share This Recipe

Ingredients

Directions

  1. Place the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear. Place the potatoes in a saucepan and cover with fresh water. Add 1 teaspoon salt and bring up to the boil. Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender but not flaking. Drain in a colander.
  2. In a heavy skillet, heat the olive oil over medium heat. Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so. Add the garlic and cook for 2 minutes more, or until shrimps are pink. Do not overcook.
  3. Transfer the shrimp to a large bowl and add the potatoes. Add the olive oil, shallots, oregano, capers, lemon juice, salt, and pepper and toss together until evenly mixed. Serve on tiny plates or in small ramekins.
18m Easy 98%
CLASS
15m Easy 100%
CLASS
Dave Mechlowicz

Shrimp Francese

30m Easy 100%
CLASS
Ben Robinson

Shrimp Scampi

20m Easy 99%
CLASS
Larisa Alvarez

Classic Potato Salad

18m Easy 95%
CLASS
36m Easy 98%
CLASS
13m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages