While waiting for the young/baby potatoes I decided to cook my other favorite kind – fingerling potatoes. I love either really small or big potatoes. That being said, I think I have also mentioned quite a while ago, that I do not like potatoes in general. That means that every three weeks or even more, I do something absolutely lovely with them and so it is nice to enjoy this Shrimp and potato salad with green goddess sauce.
Fingerling potato and shrimp salad recipe
It may seem like there are many steps to this recipe, but since it can be served absolutely cold as well as warm, there is no rush. This dish might be a hybrid of some sort. Since, it is not the “traditional” “potato salad” of the US, or Eastern Europe because it does not contain heaps of mayo. But I do want to call it a salad because it just makes sense. Otherwise, it would just be a plate.
Sheet pan shrimp and potatoes
There are several steps to this recipe. One and the most important step is the sheet pan with garlic butter shrimp and potatoes. The first step is to boil the potatoes, the shrimp were parboiled. The next step is to throw the shrimp and the hot potatoes on a sheet pan, smother with garlicky herb butter, and roast for 10 minutes. Since the potatoes were hot, they will be lovely in the end, but the shrimp cold barely thawed – it shouldn’t be overdone. But, for all seafood, it depends on the size and kind of shrimp that you have. So you may have to adjust the cooking time. For raw shrimp 10 minutes should also be fine, for cooking, it is okay to just toss them in at the last minute.
As you can see, this shrimp and potato cobb recipe also contains soft boiled eggs, cherry tomatoes, and arugula. For this fingerling potato and shrimp, salad dressing could be anything from your favorite salad sauce to my beautiful green goddess dressing. I am a sucker for green sauces and foods, they just make me happy. If they taste really good, that is a great plus.
I always score a couple of dozen eggs from my grandmother. And they are always in all these beautiful colors because she keeps many kinds of hens. Sometimes she sneaks in a turkey egg for a fun morning omelet. Since I couldn’t really decide on a proper name for this meal, this potato and shrimp Nicoise recipe could go by many names. It does not fit in the traditional recipe range but more of a fun summer or spring salad bowl.
This recipe is like two for one. You get the really nice salad with garlic butter potatoes and shrimp, the soft boiled eggs, the tomatoes, and leafy greens, and an avocado green goddess dressing on top. This dressing/sauce is super versatile and can be made with many different greens. Don’t have one? Add another one. I usually just throw any greens I have plus an avocado, good olive oil, garlic, salt, and pepper. The rest can be changed matching what you are going to pour it over.
What to put green goddess dressing on?
Everything. Period. This recipe will make more than the salad really needs. But if you do finish it all, no judgment. It is good on everything. Fry an egg in the morning? Top with the green goddess sauce. Toasted a piece of bread in the middle of the night? DROWN IT IN HEALTHY GREEN GODDESS DRESSING! I swear, with cold noodles, hot eggs, toasted bread, potatoes, veggies, and even chips. This goes fantastic with everything.
Many of my recipes are made just as they are because of something that had a great deal at the store. While I write down my ideas and try to execute them, I do not have the time to cook every recipe and buy every odd ingredient it calls for. Even though I live in the center of the capital, regular grocery stores do not sell a lot of stuff and many spices and even kinds of cheese. I have to go to a specialized store to get burrata or ricotta, which is fine but it takes time out of my day. So you know, when I saw these shrimp on sale, I immediately saw this beautiful salad.
Shrimp and potato salad with green goddess sauce
Equipment
- Food processor
Ingredients
Shrimp and potato salad
- 1 kg fingerling potatoes
- 300 g shrimp
- 100 g butter
- 4 cloves of garlic grated
- Fresh parsley
- 1 tsp salt
- 1 tsp black pepper
- 5 soft boiled eggs
- Fresh arugula
- 8-10 Cherry tomatoes
Green goddess sauce
- Spinach
- 3-5 green onions
- 1 whole avocado
- Fresh basil
- Min leaves
- Juice of 1/2 lemon
- 200 ml olive oil extra virgin
- 1 tsp salt
- ½ tsp black pepper
- 2 cloves of garlic
Instructions
- Boil the potatoes for 10 minutes and drain
- Preheat the oven to 200°C
- Make garlic butter by mixing butter, grated garlic, salt and pepper, and chopped parsley
- Cut the potatoes in half and toss with the shrimp and the garlic butter, place on a sheet pan
- Roast for 10 minutes
- Prepare your soft boiled eggs
- In a food processor make the green goddess sauce by blitzing all the ingredients together
- On a plate place some arugula, then the potatoes, shrimp, tomatoes and eggs
- Pour over the sauce and serve with some lemon vedges
If you catch this recipe on a sunny day, this will be a real treat. But you know what, it could be a weird spring comfort food on a rainy day. When it is damp and unpleasant, just make something sunny, colorful, and vibrant. It should make you feel better instantly! If not, look at this picture of my dog I caught while taking pictures of the salad.
