Warm Shrimp and Potato Salad with Basil Pesto



  1. Boil Potato, check for doneness with a fork, make sure it’s not too soft
  2. Let Potato cool and dice
  3. Steam Shrimp 3-4 minutes to warm up
  4. Add Potato to a large bowl along with Chives, a pinch of Salt, and a pinch of Pepper
  5. Chop 6 of the Shrimp and remove tails, add to the Potatoes
  6. In a food processor add Basil, Garlic, EVOO, Almonds, Salt, Pepper, Parmesan, and blend until the consistency of pesto
  7. Add 2 Tbs of the pesto to the Potato mixture
  8. Place ring mold on a plate and fill with Potato salad
  9. Remove ring mold
  10. Add Butterflied Shrimp for garnish
  11. Placed sliced Tomatoes on a plate surrounding the Potato salad
  12. Buon Appetito!


Leftover Pesto can be stored in an air tight container in the fridge for 5-7 days.

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