Shrimp with Lemon-Chive Tartar Sauce, Ditalini Salad with Mixed Peppers (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil, divided |
2 pounds large or extra-large shrimp, peeled and deveined |
salt and freshly ground black pepper |
1 teaspoon dried oregano |
1/2 cup mayonnaise |
2 tablespoons minced fresh chives |
2 tablespoons minced sweet gherkins |
1 teaspoon finely grated lemon zest |
cooked ditalini (1 pound) |
2 cups diced roasted red peppers (from water-packed jar) |
1 bell pepper, seeded and diced |
1/3 cup diced pickled jalapeno peppers |
1/4 cup chopped fresh parsley leaves |
2 tablespoons red wine vinegar |
Directions:
1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Season shrimp with salt, pepper and oregano. Place shrimp in hot pan (or stove-top grill pan) and cook 2 minutes per side, until opaque and cooked through.
2. Meanwhile, in a medium bowl, combine mayonnaise, chives, gherkins, and lemon zest. Mix well and season to taste with salt and pepper.
3. In a large bowl, combine ditalini, remaining olive oil, peppers, parsley, and vinegar. Toss to combine and season, to taste, with salt and pepper. Serve the ditalini salad with 1 1/4 pounds of the shrimp and all of the tartar sauce. Reserve extra shrimp (about 1/2 pound cooked) for another meal.
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