Shrimp And Potato Salad With Arugula Pesto Recipes

SHRIMP AND POTATO SALAD

Steps:

• 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.

SHRIMP WITH ARUGULA PESTO RISOTTO

Steps:

• To make the pesto combine all of the ingredients into a food processor and blend until a paste is formed and set aside.
• Using a saucepot, combine the rice and the butter and mix well over medium heat. Cook it stirring until a roasted aroma develops. Add the liquid in several additions, stirring the rice frequently. Cook the risotto until the rice is al dente, and most of the liquid is absorbed, it should take about 20 minutes. The texture should be creamy.
• Add the pesto to the risotto and mix well. Cook another minute.
• Saute the shrimp in olive oil until pink and tails are curled, about 3 to 5 minutes. To serve, plate the risotto in the center of the plate and top with the shrimp.

SHRIMP POTATO SALAD

Steps:

• In a large bowl, toss shrimp with lemon juice; refrigerate. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Cover and refrigerate until serving.

SHIRLEY'S SHRIMP POTATO SALAD

Steps:

• Rinse off potatoes to clean, and boil in salted water, until fork inserted goes in easily.
• Do not over-cook potatoes, or potato salad will be mushy.
• When potatoes are done drain right away, peel and let cool.
• Put in refrigerator to chill.
• When chilled completely, cut them up into med.
• sized cubes and put in a lg bowl.
• Put back into fridge to keep chilled.
• Meanwhile, cut up celery, green pepper, carrots and olives into finely minced pieces.
• Add to potato mixture.
• Open can of shrimp and drain well.
• Rinse off shrimp in the can, and squeeze dry with can cover before removing from can.
• Flake shrimp well between fingers and add to potato and veggie mixture.
• Mix mayonnaise into salad and add salt and pepper to taste.
• Refrigerate until ready to eat.
• When ready to serve, place potato salad on a few leaves of lettuce.
• Serve with cucumber wedges.
• Variations:.
• Try adding 1/2 of a lg sweet onion, minced finely.
• Try adding 6 hard boiled eggs, mashed finely.
• Serve in a lg cucumber, sliced lengthwise and seeds removed.
• Serve in a hollowed out fresh tomato.
• Serve in a hollowed out green bell pepper.