Potato and Shrimp Salad

Here is a recipe for a delicious potato and shrimp salad, perfect for a light meal or as an appetizer.

Ingredients

• 500 g of already cleaned shrimp
• 800 g of potatoes
• 2 lemons (juice and grated zest)
• A bunch of fresh parsley
• 2 garlic cloves
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. Start by boiling the potatoes. Leave them in their skins and place them in a pot with cold salted water. Bring to a boil and cook until tender, which may take about 20-30 minutes depending on the size of the potatoes. Once cooked, drain them, let them cool, then peel and cut into cubes.

2. Meanwhile, cook the shrimp. Bring a pot of water to a boil, add the shrimp and cook for about 2-3 minutes or until they turn pink and opaque. Once done, drain and immerse them in ice water to stop the cooking and keep them tender.

3. Drain the cooled shrimp and pat them dry with paper towels. In a large skillet, heat a drizzle of oil with the peeled and crushed garlic cloves. Add the shrimp and sauté briefly, just to flavor them, then squeeze the juice of one lemon. Season with salt and pepper, then remove from the heat.

4. In a large bowl, combine the potato cubes with the shrimp. Adjust salt and pepper if necessary and dress with extra virgin olive oil, the juice and grated zest of the second lemon. Mix gently to avoid breaking the potatoes.

5. Finely chop the fresh parsley and sprinkle it over the salad before serving.

The dish is ready to be enjoyed cold or at room temperature.

Trivia

The potato and shrimp salad is a very versatile dish that can be enriched as desired with additional ingredients such as avocado, red onion or cucumbers to add freshness and crunchiness. Furthermore, it pairs wonderfully with a fresh and aromatic white wine, such as a Vermentino or a Sauvignon Blanc.