Shrimp Salad with Potato
   Servings: 4
  • 2 lbs small red potatoes, sliced
  • 2 tsp salt, divided
  • 1/2 tsp black pepper, freshly grounded
  • 2 tbsp olive oil
  • 1 lb medium raw shrimp, peeled and deveined
  • 2 cloves garlic, finely chopped
  • 1/2 cup extra virgin olive oil
  • 3 shallots, finely chopped
  • 1 small bunch oregano, leaves only and finely chopped
  • 3 tbsp capers
  • 2 tbsp lemon juice
  • 1 tsp Saffron threads, crushed
  1. Soak saffron threads with 2 tablespoon boiling water for 15-20 minutes. Set aside.
  2. 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.
  3. In a heavy skillet, heat the olive oil over medium heat. Add the shrimp and sauté for 2 minutes, tossing every 30 seconds or so. Add the garlic and cook for 2 more minutes, or until shrimps are pink. Do not overcook.
  4. 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.
  5. Serve hot on plates. Sprinkle the saffron infusion on the top of the food and enjoy.