Time 25m Yield 4-6 servings. Number Of Ingredients 12 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.
Time 25m Yield 3 Number Of Ingredients 10 Steps:
In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain. In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.
Yield 8 to 10 as part of a selection Number Of Ingredients 10 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.
Time 3h30m Yield 8 Number Of Ingredients 14 Steps:
Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well. Transfer cooked potatoes to a large mixing bowl and let cool slightly. While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint. Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined. Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours. Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it’s tasted after being chilled. Serve.
Time 45m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Heat oven to 400 deg F/200 deg Celsius. (It’s easiest to buy a prepared frozen pack of raw shrimps: these are easily defrosted in a sieve under a cold tap. Otherwise defrost overnight. Pat dry. You CAN use cooked prawns, but they are never as nice as when prepared from raw). Clean and peel potatoes, then slice into fairly thick rounds, about 1/3" thick. If using baby potatoes, keep whole and don’t peel. In a bowl, toss the potato slices with the oil until the slices are coated. You may need more oil. Pack the slices flat in an oven dish, and put into the preheated oven. Roast for 25 minutes or until tender and golden brown. While the potatoes bake, toss the shrimps in butter in a hot pan, until they curl up and turn pink. This takes only a few minutes. You could add garlic if you like, and when you take the pan off the heat, sprinkle them with flaky sea salt. They can wait in the pan. In a bowl, whisk together the cream, mayonnaise, lime or lemon juice and zest, mustard and parsley, until smooth. If too thick, add a bit of milk. Taste for seasoning! Arrange the golden-brown potato slices on a warmed serving plate. Season well with flaky salt (you always need more of flaky salt, which is coarse, than fine salt). Scatter the shrimps over the potato slices, and drizzle with the dressing. Sprinkle over the coarse black pepper. Serve! Great with a tomato-and-onion salad, and fresh baguettes.
Yield Serves 4 Number Of Ingredients 11 Steps:
Mix shrimp, 1 tablespoon oil, thyme, lemon peel 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 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.
Time 10m Yield 4 servings. Number Of Ingredients 10 Steps:
In a large skillet, saute the onion and garlic in butter until onion is tender. Stir in the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until heated through. Add shrimp; cook and stir for 2 minutes or until heated through. , Place salad greens on four serving plates; top with shrimp mixture.
Time 24m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Place potatoes in a medium size saucepan and cover with water; bring to a boil, reduce heat and simmer 12 minutes or until tender. Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water; drain well. In a large bowl, combine mayonnaise, milk,capers,vinegar,salt, mustard and pepper, stirring with a whisk. Add potatoes, shrimp and onion; toss to coat. Serve over salad greens.
