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Seared Shrimp with Warm New Potato Salad

 

 

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A Shrimp Boat Silhouetted against an Orange Sky
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Seared Shrimp with Warm New Potato Salad
Bon Appetit October 1995

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“This recipe was inspired by one from Odessa Piper, chef-owner
of L'Etoile 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,
unpeeled, quartered
1/2 cup dry white wine
3 tablespoons fresh lemon juice
6 cups (packed) baby salad greens
1 cup quartered cherry tomatoes
Lemon wedges

Mix shrimp, 1 tablespoon oil, thyme, lemon zest and garlic in medium
bowl. Season with salt and pepper. Let stand at room temperature 15
minutes or 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 until
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 juice in
large bowl. Divide greens among 4 plates. Place potatoes in center of
greens. Top with shrimp. Garnish with cherry tomatoes and lemon
wedges and serve. Serves 4.


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