Recipes on a Budget

"Affordable Recipes for All"

Shrimp and Potato Salad

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1 sm red onion (about 4-oz), thinly sliced into rings
5 Tbsp red wine vinegar
1-3/4 lbs unpeeled russet potatoes
    Kosher salt
1/4 cup dry white wine
    Freshly ground black pepper
1 lb large shrimp, cooked, peeled, and deveined, cut into 3/4” pieces
3 ea plum tomatoes (about 2/3 lb), quartered lengthwise, then crosswise
5 Tbsp extra-virgin olive oil
6 ea fresh basil leaves, thinly sliced

 

Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain.  Transfer onion to a large bowl; add vinegar and toss to coat.  Set aside.

Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, about 45 minutes.  Drain.  Let cool slightly.  Using a kitchen towel, rub skins off potatoes.  Cut potatoes into 3/4” pieces and transfer to a medium bowl; drizzle wine over.  Season with salt and pepper and gently toss to combine; set aside.

Add shrimp, tomatoes, and oil to bowl with onions.  Season with salt and pepper and toss gently to incorporate.  Let sit for 5 minutes until flavors meld.  Add basil, toss gently, and serve.

(10 servings)

 

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12/02/2011 - Posted by | Salads

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