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Cooking + Entertaining

Potato and shrimp salad: the recipe for the light and tasty second course

Potato and shrimp salad: the recipe for the light and tasty second course

ingredients

Extra virgin olive oil

L’potato and shrimp salad it’s a according to o single dish light and tasty, perfect to be enjoyed warm or cold during a summer lunch or dinner with friends and family. Distributed in small single-serving bowls, it can be served as delicious seafood appetizer. Quick and easy to prepare, just steam the potatoes or boil them in water, then peel and cut them into chunks. The prawns, on the other hand, are simply grilled on a hot plate, peeled, carefully cleaned and then mixed with the potatoes. To flavor everything, the salad is dressed with extra virgin olive oil, salt, pepper and a white wine vinegar macerated with fresh raspberriesfor a fragrant final result with a sweet and sour taste, ideal for enhancing the delicacy of shellfish.

We have added some mixed salad, for a touch of color and crunchiness, but you can complete the dish with rocket, fresh spinach, songino, cherry tomatoes, olives, capers or whatever you prefer. You can perfume the salad with some aromatic herbs, such as parsley, mint, and oregano. The longer you leave the raspberries to marinate in white wine vinegar, the more intense the aroma and color will be; you can also add pepper or juniper berries. If, on the other hand, you don’t have time to prepare raspberry vinegar, you can dress the salad with traditional balsamic vinegar. You can use either fresh or frozen prawns or prawns.

Find out how to prepare it by following the step by step procedure and advice. Also try the chickpea and shrimp salad and the shrimp and mango salad.

How to make potato and shrimp salad

Pour the white wine vinegar into a glass container and add the raspberries, previously washed and dried 1.

Let it sit for at least one night, but even longer, and then filter the vinegar and discard the raspberries 2.

Start preparing the salad. Wash the potatoes in their skins 3.

Steam the potatoes in a pressure cooker 4, for about 15-20 minutes depending on the size of the potatoes. Alternatively, you can boil them in water for 30 minutes.

Let them cool for a few moments and then peel them with the help of a small knife 5.

Once cold, cut the potatoes into chunks 6.

Heat a non-stick pan or griddle and, when it’s hot, add the shrimp 7.

After a couple of minutes, flip them and cook them on the other side as well 8.

Shell the prawns by removing the head, carapace and intestinal thread 9.

In a large bowl, prepare the dressing by mixing extra virgin olive oil, salt, pepper and raspberry vinegar 10.

Add the potatoes and shrimp directly to the bowl 11.

Mix gently 12.

Complete with the mixed salad 13.

Plate up and serve 14.

storage

It is advisable to prepare the potato and shrimp salad and consume it at the moment. If it is left over, you can keep it in the refrigerator, in a special airtight container, for up to one day.

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