Warm Shrimp-and-Potato Salad

2018-07-13
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    430
  • Fat

    24 grams
  • Saturated Fat

    6 grams
  • Cholesterol

    189 milligrams
  • Sodium

    511 milligrams
  • Carbohydrate

    24 grams
  • Fiber

    3 grams
  • Protein

    29 grams

Ingredients

  • 1 pound small red-skinned potatoes, halved
  • 1 green bell pepper, thinly sliced
  • 5 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 pound medium shrimp, peeled, deveined and halved crosswise
  • 2 cloves garlic, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 small head radicchio, torn into bite-size pieces
  • 1 romaine heart, torn into bite-size pieces
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 cup crumbled feta cheese

Method

Step 1

Preheat the oven to 400 degrees F. Toss the potatoes and bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast 15 minutes. Meanwhile, toss the shrimp with the garlic, oregano, paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a medium bowl.

Step 2

Add the shrimp to the baking dish. Roast, stirring once, until the shrimp are just cooked through and the potatoes are golden brown, 12 to 15 more minutes.

Step 3

Toss the radicchio and romaine in a serving bowl with the lemon juice, the remaining 3 tablespoons olive oil, and salt and pepper to taste. Add the warm shrimp and vegetables and toss to combine. Top with the feta.

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