As you can see from the Home page header photo, we’re having shrimp with baby potatoes. Fresh never frozen down here in Florida. The shrimp is really tasty, just simply cooked in olive oil with salt and pepper. The real star of this meal though, is the baby potatoes in the dijon mustard vinaigrette. The vinaigrette makes the potatoes a very savory addition to the lighter flavor of the shrimp. For a dinner for four, you may want to do more than one package of potatoes. This is the way that Publix had them packaged in Florida. The vinaigrette recipe should be enough for another 8 ounces of potatoes. 1 1/2- 1 ¾ pounds of shrimp should be enough for 4 people.
Lets start by getting the baby potatoes in the pot and on the stove. Wash the potatoes in cool water and add to your pot. I did a small package of potatoes which is 28 ounces. Once the water boils, cook for 8 to 10 minutes until fork tender. Drain and halve the potatoes. Season with salt. Keep hot in covered pot until served.
½ cup good olive oil
¼ cup red wine vinegar
¼ cup lemon juice (fresh if available)
1 small to medium shallot, minced
2 large garlic cloves
2 tsp dijon mustard
2 tsp fresh thyme or ½ tsp dried (I used dried)
2 tsp fresh oregano or ½ tsp dried ( I used dried)
½ tsp salt
½ tsp black pepper
Combine all the ingredients in a shaker, if available, and shake. Whisk ingredients in a bowl if you don’t have a shaker. Pour over potato halves to coat and serve. Serve additional vinaigrette on the side at the table.
The shrimp were 16-20, (shrimp per pound), peel-on style so initially you have to prepare them for cooking. Peel the shrimp and remove the tail. Devein the shrimp using a very sharp knive to cut into the back of the shrimp approximately ¼ to 3/8 inch deep. Clean the vein out under cold water. Dry the cleaned shrimp on paper towels. Cook shrimp in a frying pan on medium to medium high heat. Coat pan with about 2 tbsp of olive oil. Add shrimp and season with salt and black pepper. Cook for approximately one minute, then turn each shrimp, then cook until all shrimp are pink. (If you look at the pieces of shrimp, you’ll probably see one or more pieces are cooking slower than others. They will have a gray tone in the flesh. If most others look pink, I find that turning off the heat and letting them set in the hot pan for 30 to 45 more seconds, you’ll have nicely done shrimp that are not rubbery, but nice and tender).
Serve with a garden salad for a very lovely, easy meal.
I always keep my knives very sharp with a steel before each use. You also have to have good quality knives. We have Wusthof Classics and they hold a very nice edge. If you don’t have good knives, the best thing you could do for yourself is to start investing in quality knives. They make cooking so much more fun and easy.
Try this vinaigrette with potatoes with other meats like chicken and pork. I’m sure you will make it a go-to recipe in the future.
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