Try this Shrimp And Potato Salad recipe, or contribute your own.
Suggest a better descriptionPlace the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear. Place the potatoes in a saucepan and cover with fresh water. Add 1 teaspoon salt and bring up to the boil. Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender but not flaking. Drain in a colander. In a heavy skillet, heat the olive oil over medium heat. Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so. Add the garlic and cook for 2 minutes more, or until shrimps are pink. Do not overcook. Transfer the shrimp to a large bowl and add the potatoes. Add the olive oil, shallots, oregano, capers, lemon juice, salt, and pepper and toss together until evenly mixed. Serve on tiny plates or in small ramekins. This recipe yields 8 to 10 servings as part of a tapas. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6251 broadcast 04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-17-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 8 servings | ||
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Calories: 488 | ||
Calories from Fat: 488 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.9g | 73 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 26.6g | ||
Polyunsanturated Fat 17.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 95.7mg | 3 % | |
Potassium 12.4mg | 0 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.7g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 488
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