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"In my kitchen, I concentrate on dishes that work year-round. The Smoky Skillet Shrimp With Spanish Potato Salad, for example, stars the shellfish, which is most often stored frozen before it's sold in stores, so seasonality isn't paramount. It's paired with a warm salad featuring pungent capers, sliced piquillo peppers, crisp red onions and potatoes, tossed in a bright sherry vinaigrette."
Instructions: To make the vinaigrette, whisk together the vinegar, mustard and salt. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Season to taste with pepper, and set aside.
In a bowl, mix the red onion, peppers, capers and fingerling potatoes together. Toss with the dressing, season to taste, and set aside.
In a large skillet or frying pan, heat the olive oil over medium-high heat until hot but not smoking. Season the shrimp with paprika, a pinch of sugar and salt and pepper to taste. Saute until slightly browned and cooked through, about 3 minutes. Serve with the potato salad.
Per serving: 384 calories, 17 g protein, 17 g carbohydrate, 28 g fat (4 g saturated), 135 mg cholesterol, 323 mg sodium, 2 g fiber.
Wine pairing: Paprika and the roasted peppers give this dish more bottom note, which makes it a candidate for a light Cabernet Franc or a Grenache-based rosé.
Amanda Gold is a Chronicle staff writer. E-mail her at email@example.com.
This article appeared on page H - 5 of the San Francisco Chronicle
Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/03/04/FD4M1HN2J0.DTL&ao=2#ixzz1mYYr4ChF
I used the "teeny tiny potatoes" from Trader Joe's. They took about 6 minutes in the microwave, and simply cut in half, they made a beautiful presentation in the dish. Be sure you cook the potatoes first, so they have time to "hang out" with the vinaigrette and absorb all of the flavors of the other ingredients.
If you don't want to use shrimp, a can of Italian oil-packed tuna can be tossed into the salad instead. And of course, vegetarians can leave out the shrimp and still have a lovely side dish. In this case, I'd sprinkle the paprika in with the vinaigrette to be sure the smokiness of the dish is preserved.
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|Serving Size: 1 Serving (272g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 80 (29%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 170.2mg||52 %|
|Sodium 344.5mg||12 %|
|Potassium 713.7mg||19 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 19.6g|
|Protein 25.4g||36 %|
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Calories per serving: 275
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