Shrimp and potato salad

Yield: 8 servings

Measure Ingredient
2 pounds Small red potatoes; quartered
2 teaspoons Salt; divided
½ teaspoon Freshly-ground black pepper
2 tablespoons Olive oil
1 pounds Medium-size raw shrimp; peeled, deveined
2 \N Garlic cloves; finely chopped
½ cup Extra-virgin olive oil
3 \N Shallots; finely chopped
1 small Bunch Oregano; leaves only, finely chopped
3 tablespoons Capers
2 tablespoons Lemon juice

Place the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear. Place the potatoes in a saucepan and cover with fresh water. Add 1 teaspoon salt and bring up to the boil. Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender but not flaking. Drain in a colander. In a heavy skillet, heat the olive oil over medium heat. Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so. Add the garlic and cook for 2 minutes more, or until shrimps are pink. Do not overcook. Transfer the shrimp to a large bowl and add the potatoes. Add the olive oil, shallots, oregano, capers, lemon juice, salt, and pepper and toss together until evenly mixed. Serve on tiny plates or in small ramekins. This recipe yields 8 to 10 servings as part of a tapas.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6251 broadcast 04-15-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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