Shrimp and potato salad with green goddess sauce
Soft boiled eggs, roasted potatoes, shrimp in garlic butter and a green goddess sauce to bring it all together
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