Argentinian Shrimp and Potato Salad with Chimichurri

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Warm potato salads dressed simply with olive oil and herbs are common on Argentine tables, especially alongside grilled proteins at an asado. This version turns that into a meal-sized dish by adding quickly seared shrimp, then tying everything together with a bright chimichurri instead of a heavier mayonnaise dressing. The potatoes need to be dressed while still warm — this is when they absorb the vinegar and oil most readily, resulting in a far more flavorful salad than if you wait until they've cooled completely. Shrimp cooks in just a few minutes and should go in last so it stays tender rather than turning rubbery from sitting in the warm potatoes. A final scattering of fresh mint alongside the traditional parsley gives this salad an unexpected lift, though the chimichurri itself stays true to the classic Argentine formula of parsley, garlic, oregano and vinegar.

재료

서브 4

• 500 g새우(껍질을 벗기고 갈라진)
• 700 g감자(small, halved)
• 4 tbsp올리브 오일(나누어진)
• 0.75 cup파슬리(잘게 썬 것)
• 3 cloves마늘(다진 것)
• 1 tsp말린 오레가노
• 3 tbsp레드 와인 식초
• 0.25 cup신선한 민트(다진 것)
• 1 tsp좋은 바다 소금(나누어진)
• 0.5 tsp후추

조리법

1. 1

   감자를 삶아

   Boil potatoes in salted water for 15-18 minutes until fork-tender. 잘 배수하십시오.

2. 2

   Make the chimichurri

   While the potatoes cook, combine parsley, garlic, oregano, vinegar, half the salt and 3 tablespoons olive oil. Let rest.

3. 3

   새우를 볶으세요

   Heat remaining oil in a skillet over medium-high heat. Season shrimp with remaining salt and pepper, then sear 2 minutes per side until pink and opaque.

4. 4

   감자에 옷을 입히다

   While still warm, toss the potatoes with half the chimichurri.

   Dress the potatoes while hot — they absorb the vinegar and oil far better warm than cold.

5. 5

   Combine and serve

   Add the shrimp to the potatoes, drizzle with remaining chimichurri, and toss gently. Scatter mint on top and serve warm or at room temperature.

변형

• •

  重要含义: 请注意.

• •

  Va bene, non ho bisogno di un aiuto per Farlo, ma lo so.ヴェディ ラルゴメンto。

• •

  Фото: Чимичуррийе вир тутам пул бибер эклейин.

저장

Refrigerate up to 2 days in a sealed container. Best served the day it's made, as the shrimp can toughen slightly on reheating — bring to room temperature rather than microwaving.

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