Warm Shrimp and Potato Salad with Basil Pesto
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 2
- Category: Main Dish
- Cuisine: Seafood
Ingredients
- 1 large Potato peeled
- 14 medium cooked Shrimp divided (6 to chop for the potatoes and 8 with the tails on for garnish)
- 2 cups fresh Basil
- 1 clove Garlic
- 4-5 Tbs EVOO
- 1/4 cup sliced Almonds
- 1/2 tsp Salt
- Pinch of Pepper
- 2 Tbs grated Parmesan Cheese
- 4-5 Chives chopped
- 2 slices of Yellow Tomato for garnish
- 2 slices of Red Tomato for garnish
Instructions
- Boil Potato, check for doneness with a fork, make sure it’s not too soft
- Let Potato cool and dice
- Steam Shrimp 3-4 minutes to warm up
- Add Potato to a large bowl along with Chives, a pinch of Salt, and a pinch of Pepper
- Chop 6 of the Shrimp and remove tails, add to the Potatoes
- In a food processor add Basil, Garlic, EVOO, Almonds, Salt, Pepper, Parmesan, and blend until the consistency of pesto
- Add 2 Tbs of the pesto to the Potato mixture
- Place ring mold on a plate and fill with Potato salad
- Remove ring mold
- Add Butterflied Shrimp for garnish
- Placed sliced Tomatoes on a plate surrounding the Potato salad
- Buon Appetito!
Notes
Leftover Pesto can be stored in an air tight container in the fridge for 5-7 days.
Find it online: https://orgasmikcooking.com/warm-shrimp-and-potato-salad/