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
Step 1
Step 1
Pour the white wine vinegar into a glass container and add the raspberries, previously washed and dried 1.
Step 2
Step 2
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.
Step 3
Step 3
Start preparing the salad. Wash the potatoes in their skins 3.
Step 4
Step 4
Let it sit for at least one night, but even longer, and then filter the vinegar and discard the raspberries 2.
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.
Step 5
Step 5
Let them cool for a few moments and then peel them with the help of a small knife 5.
Step 6
Step 6
Start preparing the salad. Wash the potatoes in their skins 3.
Once cold, cut the potatoes into chunks 6.
Step 7
Step 7
Heat a non-stick pan or griddle and, when it’s hot, add the shrimp 7.
Step 8
Step 8
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.
After a couple of minutes, flip them and cook them on the other side as well 8.
Step 9
Step 9
Shell the prawns by removing the head, carapace and intestinal thread 9.
Step 10
Step 10
Let them cool for a few moments and then peel them with the help of a small knife 5.
In a large bowl, prepare the dressing by mixing extra virgin olive oil, salt, pepper and raspberry vinegar 10.
Step 11
Step 11
Add the potatoes and shrimp directly to the bowl 11.
Step 12
Step 12
Once cold, cut the potatoes into chunks 6.
Mix gently 12.
Step 13
Step 13
Complete with the mixed salad 13.
Step 14
Step 14
Heat a non-stick pan or griddle and, when it’s hot, add the shrimp 7.
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.
