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Shrimp, Sugar-Snap Pea and Potato Salad With Mint and Pecorino

5.0(173)

This recipe breaks the taboo of combining seafood and cheese. This salad of blanched shrimp, new potatoes and crisp disks of sugar-snap peas is perfectly adequate. It is vibrant from fresh mint, tangy from red-wine vinegar and mustard in the vinaigrette, sweet from the shrimp and earthy from the potatoes, but a few shards of young pecorino add the saline funk that brings this dish together. The cheese will practically melt into the salad, adding a glossy complexity. (Another young, semifirm sheep’s milk cheese would work. So would aged pecorino, but use less since it’s saltier. )

by Melissa Clark·published 2011-07-06

Open original recipe

ItalianWeeknight, Seafood

Servings

(4–6)

Total time

45 min

Calories / serving

389 kcal

Ingredients (11)

serves

3/4 pound sugar-snap peas
2 tablespoons Dijon mustarddijon-mustard
3 tablespoons red-wine vinegar, plus more for servingvinegar
1 1/4 teaspoons coarse sea saltsalt
3/4 teaspoon pepper, plus more for servingpepper
1/2 cup extra virgin olive oil, plus more for servingextra-virgin-olive-oil
1 pound new fingerling or small yellow potatoespotato
1 1/2 pounds large shrimp, peeledshrimp
3/4 cup loosely packed mint leaves
3/4 cup coarsely grated young pecorino (or 1/2 cup aged)
Crusty bread, for servingbread

Instructions (4 steps)

01Trim 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.
02Bring 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.