Monday, March 28, 2011

Spanish Shrimp and Potato Salad

I tried another recipe from the San Francisco Chronicle. This is a warm potato salad with sauteed shrimp. It has some Spanish flavors and piquillo peppers. The recipe also called for sherry vinegar which I was out of and didn't realize it. I substituted red wine vinegar but you could use your favorite.

It's pretty simple and different and delicious.

I found the smoked paprika and the piquillo peppers at Whole Foods. You can substitute regular paprika and roasted red bell peppers.

Smoky Skillet Shrimp With Spanish Potato Salad my way

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
kosher salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil

For the salad and shrimp:
1/4 red onion, sliced thin
1/3 cup jarred piquillo red peppers, drained and sliced thin
1 tablespoon drained and chopped capers
3/4 pound cooked small Yukon gold potatoes, sliced into thin rounds
2 tablespoons extra virgin olive oil
3/4 pound medium shrimp, peeled and deveined
1/4 teaspoon smoked paprika
a pinch sugar
kosher salt and freshly ground black pepper, to taste

To make the vinaigrette, whisk together the olive oil, vinegar and mustard. Whisk constantly, until emulsified. Season to taste with salt and pepper, and set aside.

Boil the potatoes for about 15 minutes in salted water until easily pierced by a fork. Let cool until you can handle them and slice thinly.

In a bowl, mix the red onion, peppers, capers and potatoes together. Toss with the dressing, season to taste, and set aside.

In a large skillet, heat the olive oil over medium-high heat until hot. Toss the shrimp with paprika, a pinch of sugar and salt and pepper to taste. Saute until slightly browned and cooked through, about 3 minutes. Toss with the potato salad. Serve warm. Enjoy!

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