Potatoes, chiles and shrimp sit so well together in this effortless, comforting salad. I like to eat it just as it is, but you could serve it as a side salad if you like. I have also made it with crab, lobster, and scallops—all work brilliantly. I make it quite spicy, so if you don’t like the heat, you might want to cut down on the chiles. It is really versatile, and can be served hot, warm, or cold. I love it!
For the sauce
by Nathan Outlaw
First make the sauce. Heat a skillet over medium heat and add a drizzle of sunflower oil. When it is hot, add the onion, garlic, chiles, and spices and fry for 3 to 4 minutes until the mixture begins to color. Add the chopped tomatoes, season with salt and pepper, and cook for 6 to 8 minutes until they begin to collapse.
Transfer the contents of the pan to a food processor, and blend until the mixture is as smooth as you can get it. Pass through a strainer into a clean bowl, and allow to cool.
Add the shrimp to the cooled sauce, and leave to marinate for at least 10 minutes, longer if you have the time.
To cook the new potatoes, put them into a pan, cover with water, and add a pinch of salt. Bring to a boil, then reduce the heat, and simmer for 10 to 15 minutes until they are cooked. Drain thoroughly, and leave to cool slightly while you cook the shrimp.
Heat a skillet over high heat. Remove the shrimp from the sauce with a slotted spoon, keeping the sauce. Add a drizzle of oil to the hot pan, then carefully add the shrimp, and cook for 2 minutes on each side.
Add the sauce to the pan, and bring to a simmer, then take off the heat. Stir in the scallions, cilantro, and mint. Now add the potatoes (or combine in a bowl if your pan is too small). Season the shrimp salad with salt and pepper to taste, and toss well.
Serve the salad scattered with extra cilantro and mint leaves, either on its own, or with a green salad if you prefer.
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Recipe excerpted with permission from Everyday Seafood by Nathan Outlaw, published by Quadrille Publishing 2017. Food photography by David Loftus.
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