Shrimp and potato salad
Delight your taste buds with a sumptuous shrimp and potato salad. This refreshing blend of flavors and textures is the perfect complement to any meal.
Ingredients:
- 910g small red potatoes, quartered
- 2 teaspoons salt, divided and 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 450g medium raw shrimp, peeled and deveined
- 2 cloves garlic, finely chopped
- 1/2 cup extravirgin olive oil
- 3 shallots, finely chopped
- 1 small bunch oregano, leaves only, finely chopped
- 3 tablespoons capers
- 2 tablespoons lemon juice
Instructions:
- Place the potatoes in a bowl and rinse them under slowly running cold water until the water becomes clear. Transfer the potatoes to a saucepan and cover them with fresh water. Sprinkle in 1 teaspoon of salt and bring to a boil. Lower the heat and let it simmer for 10 to 12 minutes, or until the potatoes are nearly tender but not falling apart. Drain them in a colander.
- In a sturdy frying pan, warm up the olive oil over medium heat. Add the shrimp and cook for 2 minutes, stirring every half minute. Introduce the garlic and continue cooking for another 2 minutes, or until the shrimp turn pink. Be cautious not to overcook them.
- Move the shrimp to a large bowl and mix in the potatoes. Combine with olive oil, shallots, oregano, capers, lemon juice, salt, and pepper. Toss everything together until well combined. Present on small plates or in petite ramekins.
Summary:
- Calories: 2389 kcal
- Fat: 140 g
- Protein: 115 g
- Carbs: 186 g
- Potassium: 6114 mg
- Magnesium: 434 mg