Best 8 Shrimp Sugar Snap Pea And Potato Salad With Mint And Pecorino Recipes

SHRIMP, SUGAR-SNAP PEA AND POTATO SALAD WITH MINT AND PECORINO

Steps:

• Trim and string the peas, then thinly slice them crosswise. Place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/4 teaspoon salt, and pepper to taste. Slowly whisk in the oil.
• Bring a large pot of salted water to a boil. Cook the potatoes until tender, about 15 minutes. Transfer with a slotted spoon to a cutting board. Add the shrimp to the pot and cook until opaque, 2 minutes. Transfer with a slotted spoon to the bowl of peas.
• While the potatoes are warm, slice them into 1/2-inch rounds, and place them in a small bowl. Gently toss them with 1/2 cup of the vinaigrette, 1 teaspoon salt, and 3/4 teaspoon pepper. Spread them on a large platter to cool.
• When the shrimp are cool, toss with the peas and remaining vinaigrette. Spoon the mixture over the potatoes. Tear the mint leaves, and scatter the pieces over the salad. Sprinkle with cheese and pepper. Drizzle with oil and add a little vinegar to taste, if needed.

POTATO, SNAP PEA, AND PEA-TENDRIL SALAD

Steps:

• Cook bacon in a skillet over medium-high until crisp, 7 to 9 minutes. Drain on paper towels; cut crosswise into 1/2-inch pieces.
• In a bowl, combine shallot and vinegar; let stand 15 minutes. Whisk in oil and 2 tablespoons mint; season with coarse salt and pepper.
• Bring a large pot of water to a boil. Add 1 tablespoon coarse salt and snap peas. Return to a boil, then cook just until tender, about 45 seconds. Using a slotted spoon, transfer to a colander and run under cold water; drain well and slice crosswise on the bias.
• Add potatoes to boiling water; return to a boil, then reduce heat and vigorously simmer until tender, 12 to 14 minutes. Drain; toss potatoes with 3 tablespoons dressing. Spread on a baking sheet and let cool completely, about 30 minutes.
• In a bowl, toss together potatoes, peas, pea tendrils and flowers, remaining 4 tablespoons mint, and bacon, then toss with about 1/4 cup dressing. Serve, garnished with tiny mint leaves and sprinkled with flaky salt.

SHRIMP POTATO SALAD

Steps:

• In a large bowl, toss shrimp with lemon juice; refrigerate. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Cover and refrigerate until serving.

FINGERLING POTATO SALAD WITH SUGAR SNAP PEAS

Steps:

• Cover potatoes with cold water by 2 inches in a medium saucepan. Bring to a boil; add 3 tablespoons salt. Reduce heat to medium-high; simmer potatoes until tender, about 8 minutes. Transfer to paper towels to drain.
• Bring another medium saucepan of water to a boil; add 2 tablespoons salt. Blanch snap peas until just tender, 1 to 2 minutes. Let cool in an ice-water bath. Drain, and pat dry.
• Toss potatoes, snap peas, onion, and vinaigrette in a bowl. Season with salt and pepper. Garnish with split snap peas, tarragon, and tarragon flowers, if desired.

SHRIMP AND SUGAR SNAP PEAS

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
• Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
• Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

SUGAR SNAP PEA SALAD WITH RADISHES, MINT AND RICOTTA SALATA

Steps:

• In a large bowl, toss together the radishes, peas, ricotta and mint.
• Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
• Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.

ROMAINE WITH SNAP PEAS, BULGUR, AND SHRIMP

Steps:

• Boil bulgur in salted water until just tender, 15 minutes. Drain well, transfer to a plate, and let cool. Mash garlic and 1/2 teaspoon salt with the side of a heavy knife to create a paste. Toss 1 teaspoon garlic paste with 1 tablespoon oil and shrimp.
• Place remaining garlic paste in a bowl; add lemon juice and zest and Dijon. Slowly whisk in 6 tablespoons oil; season with more salt and pepper; set aside.
• Heat a large nonstick skillet over medium-high. Swirl in remaining 1 tablespoon oil. Add shrimp in a single layer and cook, turning once, until cooked through, about 3 minutes total. Toss romaine hearts, bulgur, cheese, snap peas, and mint with dressing. Season with salt and pepper; serve with shrimp and more cheese.

POTATO SALAD WITH GREEN SUGAR SNAP PEAS

Steps:

• Trim off ends of snap peas and remove strings.
• In a saucepan, add snap peas and cover with water. Add salt, bring to a boil and cook for 3 to 4 minutes until crisp and tender. Drain.
• Place potatoes in a saucepan. Add water to cover and salt. Bring to a boil, simmer for 20 minutes or until potatoes are tender. Do not overcook. Drain. The salad should be made while potatoes are still warm.
• Peel potatoes and cut them into 1/4-inch slices. Leave skins on if desired. Place slices in a bowl and add snap peas. Add vinegar, oil, shallots, garlic, chervil, salt and pepper. Toss and blend well. Serve immediately.