Shrimp Salad With Potatoes And Green Beans
This flavorful shrimp and potato salad is a light and refreshing dish perfect for a quick and easy dinner. Steamed potatoes and green beans are tossed with a zesty lemon dill dressing, then combined with tender shrimp for a delicious main course salad. The dish can be made ahead of time, making it a convenient option for busy weeknights. Enjoy this vibrant salad for a satisfying and wholesome meal.
— Constant Cookbook
Ingredients
- 1 lemon wedge plus 2 Tbs. fresh lemon juice
- 4 green onions, white and light green portions finely chopped, trimmings reserved
- 3 Tbs. minced fresh dill, stems reserved
- 3/4 lb. boiling potatoes, cut into 1-inch pieces
- 3/4 lb. green beans, cut into 1 1/2-inch pieces
- 1 tsp. whole-grain Dijon mustard
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. coarse kosher salt, plus more, to taste
- 3/4 lb. large shrimp, peeled and deveined
- Freshly ground pepper, to taste
Instructions
- Fill a small saucepan three-fourths full with water. Add the lemon wedge, green onion trimmings and dill stems and bring to a boil over high heat. Cover, reduce the heat to low and simmer to blend the flavors while you cook the vegetables.
- In a steamer over boiling water, steam the potatoes until just tender, about 15 minutes. Transfer the potatoes to a colander, drain briefly and then transfer to a large bowl. Using a rubber spatula, gently stir in 1 Tbs. of the lemon juice.
- Add the green beans to the steamer and steam until just crisp-tender, about 6 minutes. Transfer the beans to a colander, drain briefly and then add to the bowl with the potatoes.
- In a small bowl, combine the mustard and the remaining 1 Tbs. lemon juice. Gradually whisk in the olive oil. Add to the potatoes and green beans. Add the chopped green onions and the minced dill and stir gently to combine.
- Increase the heat under the seasoned water to high and bring to a boil. Add the 1 Tbs. salt and the shrimp. Return the water to a boil, then reduce the heat and simmer until the shrimp are just cooked through, about 2 minutes. Drain well.
- Cut the shrimp into 3/4-inch pieces and add to the salad. Toss to combine. Season the salad with salt and pepper and serve immediately. Serves 2.
- <b>Quick tips:</b> This recipe doubles easily and can be made 1 day ahead of time. If you are cooking for 2, consider doubling the recipe and serving it again for an extra-quick dinner the next night. For a sustainable product, look for wild American shrimp. For even faster preparation, purchase cooked shrimp that has already been peeled.
- Adapted from Williams-Sonoma <i>Weeknight Fresh &amp; Fast,</i> by Kristine Kidd (Williams-Sonoma, 2011).
Yield
Serves 2.
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