Shrimp, Sugar-Snap Pea and Potato Salad With Mint and Pecorino
Updated June 22, 2023
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¾pound sugar-snap peas
- 2tablespoons Dijon mustard
- 3tablespoons red-wine vinegar, plus more for serving
- 1¼teaspoons coarse sea salt
- ¾teaspoon pepper, plus more for serving
- ½cup extra virgin olive oil, plus more for serving
- 1pound new fingerling or small yellow potatoes
- 1½pounds large shrimp, peeled
- ¾cup loosely packed mint leaves
- ¾cup coarsely grated young pecorino (or ½ cup aged)
- Crusty bread, for serving
Nutritional analysis per serving (6 servings)
389 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 29 grams protein; 694 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Trim and string the peas, then thinly slice them crosswise. Place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, ¼ teaspoon salt, and pepper to taste. Slowly whisk in the oil.
- Step 2
Bring a large pot of salted water to a boil. Cook the potatoes until tender, about 15 minutes. Transfer with a slotted spoon to a cutting board. Add the shrimp to the pot and cook until opaque, 2 minutes. Transfer with a slotted spoon to the bowl of peas.
- Step 3
While the potatoes are warm, slice them into ½-inch rounds, and place them in a small bowl. Gently toss them with ½ cup of the vinaigrette, 1 teaspoon salt, and ¾ teaspoon pepper. Spread them on a large platter to cool.
- Step 4
When the shrimp are cool, toss with the peas and remaining vinaigrette. Spoon the mixture over the potatoes. Tear the mint leaves, and scatter the pieces over the salad. Sprinkle with cheese and pepper. Drizzle with oil and add a little vinegar to taste, if needed.
Private Notes
Comments
Prepared this today with Oregon Sugar Snap peas from my garden. Company loved it. It was a lovely cool summer dish which we enjoyed on the patio. Had a quart of beets from last summer frozen in Harvard Beet sauce, added thin slices of Walla-Walla sweet onions, and a small amount of fresh arugula which I let marinate for a few hours in the Harvard Beet sauce, on a bed of lettuce. Served with a Rosé wine and Ciabatta. Thanks, Melissa.
A lovely salad that hit all the high notes. The mustardy dressing pairs so well with everything. Found a mild, soft pecorino that was perfect --pecorino tuscano fresco Il fiorino. Added sliced red onion, salad greens (radicchio/arugula) on the bottom, and a few chopped artichoke hearts (jarred but not marinated).
A lovely salad that hit all the high notes. The mustardy dressing pairs so well with everything. Found a mild, soft pecorino that was perfect --pecorino tuscano fresco Il fiorino. Added sliced red onion, salad greens (radicchio/arugula) on the bottom, and a few chopped artichoke hearts (jarred but not marinated).
Very nice summer salad with great textures and bright dressing. Mint and cheese great adds. No need to refrigerate if you’re serving within a couple of hours.
Surprisingly good. Cheese was perfect addition. My minor changes due to supplies and preferences - 1. garden fresh basil for mint. 2. Prepared shrimp in oven (per Ina Garten recipe) vs. boiling 3. made dressing per specs but used less than suggested (and I like a lot of dressing). 4. tossed in small amount of salad greens. Do add the last splash of vinegar. I Even served with crusty bread which was great.
Advertisement