SHRIMP AND POTATO SALAD WITH ARUGULA PESTO
Shrimp and raw and cooked vegetables are brought together into a colorful dinner salad with the bright flavors of a lemony arugula pesto in this delicious dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a large saucepan, cover with cold water and season with salt. Bring to a boil, then reduce the heat to a gentle boil and cook until fork-tender, 8 to 10 minutes. Remove the potatoes with a slotted spoon to a large bowl, leaving the water in the pot.
- Fill a separate large bowl with ice water. Return the pot of water to a boil, add the green beans and cook until crisp-tender, 5 to 7 minutes. Drain and transfer to the ice water. Drain the beans again and add to the potatoes. Add the cherry tomatoes.
- Combine 2 cups arugula, 1/4 cup olive oil, the pine nuts, Parmesan, half of the garlic, half of the lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor. Process until smooth. Pour the pesto over the vegetables and toss to coat.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add the red pepper flakes and remaining garlic and cook 30 seconds. Add the shrimp, sprinkle with the lemon zest and season with salt and pepper. Cook, turning once, until pink, 3 to 4 minutes. Remove from the heat.
- Toss the remaining arugula, 1 tablespoon olive oil and the lemon juice in a bowl; season with salt and pepper. Divide the arugula among shallow bowls and top with the vegetables and shrimp.
Nutrition Facts : Calories 420, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 137 milligrams, Sodium 526 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 23 grams, Sugar 6 grams
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Abu Nasir
[email protected]This is a great recipe for a light and flavorful summer salad. The arugula pesto is especially delicious.
Al Amin Shakar
[email protected]This salad is a bit time-consuming to make, but it's definitely worth it. The arugula pesto is amazing and really makes the dish.
Raja Shabaz
[email protected]I'm not a huge fan of arugula, but I really enjoyed this salad. The pesto is very well-balanced and the shrimp is cooked perfectly.
crush wehboss
[email protected]This is my favorite shrimp salad recipe. The arugula pesto is so flavorful and the shrimp is cooked perfectly.
Clarisa Ramirez
[email protected]This salad is so easy to make and it's always a hit at parties. I love the way the arugula pesto adds a pop of flavor.
Rukeya Wentzel
[email protected]I made this salad for my family and they all loved it. Even my picky kids ate it up!
Abah Benzeal
[email protected]This is a great salad for a summer picnic or potluck. It's light and refreshing, but still filling.
Robiul Hashan
[email protected]I'm not a big fan of shrimp, but I really enjoyed this salad. The arugula pesto is amazing and really makes the dish.
Terry Barbarin
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the way the arugula pesto brightens up the flavor of the shrimp and potatoes.
Kashif Khan
[email protected]Made this for a potluck and it was a huge hit! Everyone loved the combination of shrimp, potatoes, and arugula pesto. Will definitely be making this again.
Adolphus Ware
[email protected]This shrimp and potato salad with arugula pesto is a flavorful and refreshing dish. The shrimp is cooked perfectly and the potatoes are tender and flavorful. The arugula pesto adds a nice brightness and tang to the salad.