0 (0)

Fish and Shellfish, Salads

Potato and shrimp salad with green goddess dressing

Potato and shrimp salad with green goddess dressing
Ken Hively / Los Angeles Times

Sweet lobster delicately scented with wood smoke and moistened with shallot butter, paired with crisp ribbons of cucumber. Creamy new potatoes and meaty shrimp lightly bound with a punchy herbal mayonnaise. Freshly made strawberry ice cream melting into warm buttery ... Read more

Total time: About 1 hour and 20 minutes | Serves 6

Green goddess dressing

  • 4 anchovy fillets, chopped
  • 2 green onions, green parts only, finely chopped
  • 1 1/2 tablespoons chopped parsley
  • 2 tablespoons chopped tarragon
  • 2 tablespoons tarragon vinegar
  • 2 tablespoons minced chives
  • 1 1/2 cups mayonnaise

Step 1In a food processor or blender, puree the anchovies, green onions, parsley, tarragon, vinegar and chives, or grind with a mortar and pestle to make a fairly smooth paste. Stir the mixture into the mayonnaise. Refrigerate tightly covered.

Shrimp and potato salad and assembly

  • 1 1/2 pounds fingerling potatoes
  • 1 teaspoon salt
  • 2 teaspoons tarragon vinegar
  • 1/2 cup white wine
  • 2 cups water
  • 1/3 cup loosely packed trimmings from the dressing (equal parts green onions, tarragon and parsley)
  • 1 pound shell-on shrimp
  • 1/2 pound cherry or grape tomatoes, cut in half lengthwise
  • 2 teaspoons snipped chives

Step 1Bring water to a simmer in a double boiler. Slice the fingerlings in half lengthwise. If they are more than 3 inches long, cut them in half again crosswise. Steam, covered over medium heat until tender, 12 to 14 minutes. Transfer to a large mixing bowl and season with salt and tarragon vinegar. Toss to coat well and set aside at room temperature to cool.

Step 2In a medium saucepan, bring the white wine with 2 cups of water and herb trimmings to a simmer over high heat. Immediately reduce the heat to bring the contents to a gentle simmer, and simmer, covered, for 10 minutes to allow the contents to steep. Add the shrimp, cover tightly and simmer for 3 minutes before removing the pan from the heat. Let stand, covered, until the shrimp are firm but cooked through, about 15 minutes. Drain, peel and refrigerate in a tightly sealed bag or covered container.

Step 3Just before serving, add the shrimp to the potatoes. If the shrimp are large, they should be cut into bite-size pieces. Stir in the green goddess dressing. You won't use all of the recipe, so start with one-third cup, then add more dressing a tablespoon at a time until the shrimp and the potatoes are lightly napped, but not gloppy with mayonnaise. It will take about one-half cup total. Gently fold in the tomatoes, and sprinkle with snipped chives. Serve immediately or refrigerate, tightly covered, and bring to cool room temperature before serving.

Note: Reserve the trimmings from the green onions, parsley and tarragon from the dressing for use in the second part of the recipe.



Greek walnut cake
Greek walnut cake

Bruschetta with burrata and radicchio marmalade
Bruschetta with burrata and radicchio marmalade

Sweet Rice Frittelle
Sweet Rice Frittelle

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Andalusian seafood chowder (Gazpachuelo con pescado)
Grilled romaine with walnuts, Parmesan and anchovy dressing
Halibut with cucumber and orange salsa