SHRIMP, SUGAR-SNAP PEA AND POTATO SALAD WITH MINT AND PECORINO
This recipe breaks the taboo of combining seafood and cheese. This salad of blanched shrimp, new potatoes and crisp disks of sugar-snap peas is perfectly adequate. It is vibrant from fresh mint, tangy from red-wine vinegar and mustard in the vinaigrette, sweet from the shrimp and earthy from the potatoes, but a few shards of young pecorino add the saline funk that brings this dish together. The cheese will practically melt into the salad, adding a glossy complexity. (Another young, semifirm sheep's milk cheese would work. So would aged pecorino, but use less since it's saltier. )
Provided by Melissa Clark
Categories weekday, salads and dressings
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Trim and string the peas, then thinly slice them crosswise. Place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/4 teaspoon salt, and pepper to taste. Slowly whisk in the oil.
- Bring a large pot of salted water to a boil. Cook the potatoes until tender, about 15 minutes. Transfer with a slotted spoon to a cutting board. Add the shrimp to the pot and cook until opaque, 2 minutes. Transfer with a slotted spoon to the bowl of peas.
- While the potatoes are warm, slice them into 1/2-inch rounds, and place them in a small bowl. Gently toss them with 1/2 cup of the vinaigrette, 1 teaspoon salt, and 3/4 teaspoon pepper. Spread them on a large platter to cool.
- When the shrimp are cool, toss with the peas and remaining vinaigrette. Spoon the mixture over the potatoes. Tear the mint leaves, and scatter the pieces over the salad. Sprinkle with cheese and pepper. Drizzle with oil and add a little vinegar to taste, if needed.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 17 grams, Carbohydrate 21 grams, Fat 24 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 945 milligrams, Sugar 3 grams, TransFat 0 grams
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Creekland Middle
[email protected]This salad is a great way to use up leftover shrimp and potatoes.
Ashanti Smith
[email protected]I had a hard time finding sugar snap peas, so I used snow peas instead. They worked just as well.
Victor Carmon
[email protected]This salad is a bit too bland for my taste. I would add some more seasoning next time.
Malaysia Peebles
[email protected]I made a few changes to the recipe and it still turned out great. I used frozen shrimp instead of fresh and I added some chopped red onion.
Md Amirul Islam Amin
[email protected]I followed the recipe exactly and the salad turned out great. I will definitely be making this again.
Abdullah Bhai
[email protected]This salad is a bit pricey to make, but it's worth it. The ingredients are all high-quality and the flavor is amazing.
King OF Masum
[email protected]I'm not a big fan of shrimp, but I loved this salad. The shrimp was cooked perfectly and the dressing was delicious.
Katie Esparza
[email protected]This salad is a great make-ahead dish. You can make it the night before and it will be even better the next day.
Nadiyar Akter
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your own taste.
Nabin Bsyal
[email protected]This salad is a great way to get your kids to eat their vegetables.
Brianna garza
[email protected]I've made this salad several times now and it's always a winner. It's so refreshing and flavorful.
Nursing Rajen
[email protected]This is a delicious and healthy salad that's perfect for a light lunch or dinner.
Parihar King
[email protected]I made this salad for a party last weekend and it was a huge success. Everyone loved it!
Rajjj Khan
[email protected]This salad is so easy to make and it's always a hit with my family and friends.
Toqeer hussain
[email protected]I love the combination of shrimp, sugar snap peas, and potatoes in this salad. It's a great way to use up leftover shrimp.
Ssebuliba Julius
[email protected]This shrimp sugar snap pea and potato salad is a refreshing and flavorful dish, perfect for a summer picnic or potluck.