Shrimp, Sugar-Snap Pea and Potato Salad With Mint and Pecorino Recipe

Name: Shrimp, Sugar-Snap Pea and Potato Salad With Mint and Pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound sugar-snap peas; 2 tablespoons Dijon mustard; 3 tablespoons red-wine vinegar, plus more for serving; 1 1/4 teaspoons coarse sea salt; 3/4 teaspoon pepper, plus more for serving; 1/2 cup extra virgin olive oil, plus more for serving; 1 pound new fingerling or small yellow potatoes; 1 1/2 pounds large shrimp, peeled; 3/4 cup loosely packed mint leaves; 3/4 cup coarsely grated young pecorino (or 1/2 cup aged); Crusty bread, for serving

Servings: persons

3/4 pound sugar-snap peas
2 tablespoons Dijon mustard
3 tablespoons red-wine vinegar, plus more for serving
1 1/4 teaspoons coarse sea salt
3/4 teaspoon pepper, plus more for serving
1/2 cup extra virgin olive oil, plus more for serving
1 pound new fingerling or small yellow potatoes
1 1/2 pounds large shrimp, peeled
3/4 cup loosely packed mint leaves
3/4 cup coarsely grated young pecorino (or 1/2 cup aged)
Crusty bread, for serving

1
Trim and string the peas, then thinly slice them crosswise.
2
Place them in a large bowl.
3
In a small bowl, whisk together the mustard, vinegar, 1/4 teaspoon salt, and pepper to taste.
4
Slowly whisk in the oil.
5
Bring a large pot of salted water to a boil.
6
Cook the potatoes until tender, about 15 minutes.
7
Transfer with a slotted spoon to a cutting board.
8
Add the shrimp to the pot and cook until opaque, 2 minutes.
9
Transfer with a slotted spoon to the bowl of peas.
10
While the potatoes are warm, slice them into 1/2-inch rounds, and place them in a small bowl.
11
Gently toss them with 1/2 cup of the vinaigrette, 1 teaspoon salt, and 3/4 teaspoon pepper.
12
Spread them on a large platter to cool.
13
When the shrimp are cool, toss with the peas and remaining vinaigrette.
14
Spoon the mixture over the potatoes.
15
Tear the mint leaves, and scatter the pieces over the salad.
16
Sprinkle with cheese and pepper.
17
Drizzle with oil and add a little vinegar to taste, if needed.

857

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 pound sugar-snap peas, 2 tablespoons Dijon mustard, 3 tablespoons red-wine vinegar, plus more for serving, 1 1/4 teaspoons coarse sea salt, and more.

Yes, Shrimp, Sugar-Snap Pea and Potato Salad With Mint and Pecorino falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp, Sugar-Snap Pea and Potato Salad With Mint and Pecorino

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