patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
A Shrimp Boat Silhouetted against an Orange Sky
Buy at AllPosters.com
Seared Shrimp with Warm New Potato Salad
Bon Appetit October 1995
Bon Appetit - One Year Subscription
“This recipe was inspired by one from Odessa Piper, chef-owner
restaurant in Madison, Wisconsin.”
1 pound uncooked large shrimp,
peeled and deveined
3 tablespoons extra-virgin olive oil
1 teaspoon minced fresh thyme or
1/2 teaspoon dried
1 teaspoon grated lemon zest
2 garlic cloves, pressed
2 pounds small red-skinned potatoes,
1/2 cup dry white wine
3 tablespoons fresh lemon juice
6 cups (packed) baby salad greens
1 cup quartered cherry tomatoes
Mix shrimp, 1 tablespoon oil, thyme, lemon zest and garlic in
bowl. Season with salt and pepper. Let stand at room temperature 15
refrigerate up to 2 hours.
Cook potatoes in boiling salted water just until tender, about
15 minutes. Drain. Transfer potatoes to bowl; cover and keep warm.
Meanwhile, heat large
nonstick skillet over high heat. Add the shrimp
mixture and cook just until shrimp are cooked
through, about 2 minutes
per side. Transfer shrimp to plate. Add wine to skillet and boil
reduced by half, about 1 minute. Remove from heat; add 1 tablespoon
oil and 2 tablespoons lemon juice to wine in skillet and stir to blend.
Pour dressing over potatoes.
Season with salt and pepper.
Mix greens, remaining 1 tablespoon oil and 1 tablespoon lemon
large bowl. Divide greens among 4 plates. Place potatoes in center of
with shrimp. Garnish with cherry tomatoes and lemon
and serve. Serves 4.
Featured Archive Recipes:
Potato salad, let me count the ways...
Shrimp Maque Choux Salad
Index - Salad Recipe Archives
Salad Dressing Recipes
Index Seafood Recipe
Recipe Archives Index