Peruvian Shrimp Salad with Cilantro and Roasted Pepper Dressing

Peruvian Shrimp Salad with Cilantro and Roasted Pepper Dressing
Peruvian Shrimp Salad with Cilantro and Roasted Pepper Dressing | http://saltandwind.com This Peruvian Shrimp Salad with Cilantro and Roasted Pepper Dressing is a recipe I've made for years because I find the shrimp, potatoes, and cheese rea...
Skill
Course
Cuisine
Ingredients
16
Hands-On Time
15 minutes
Total Time
20 minutes
Yield
1 cup dressing
Servings
4 to 6
Peruvian Shrimp Salad with Cilantro and Roasted Pepper Dressing | http://saltandwind.com
Skill
Beginner
Course
Lunch
Cuisine
Latin
Ingredients
16
Hands-On Time
15 minutes
Total Time
20 minutes
Yield
1 cup dressing
Servings
4 to 6
Peruvian Shrimp Salad with Cilantro and Roasted Pepper Dressing | http://saltandwind.com

This Peruvian Shrimp Salad with Cilantro and Roasted Pepper Dressing is a recipe I've made for years because I find the shrimp, potatoes, and cheese really satisfying. So, give it a try because it's got a lot going for it -- sweet, salty, and a slightly spicy dressing -- even if you won't get a congratulatory confetti and balloon rain shower every time you eat it.

Ingredients

  • 2/3 cup packed fresh cilantro leaves

    large stems removed

  • 1 medium yellow, red, or orange bell peppers

    seeded and roughly chopped

  • 2 medium scallions

    trimmed and roughly chopped

  • 1/2 medium jalapeño chiles

    seeded and roughly chopped

  • 3 tablespoons red wine vinegar
  • 2 tablespoons canola, grapeseed, or peanut oil

    divided

  • 1 teaspoon honey
  • 1 teaspoon kosher salt
  • 12 ounces small red or purple potatoes
  • 1 pound peeled and deveined shrimp

    (about 30)

  • Zest of 1 lime
  • 1 tablespoon freshly squeezed lime juice
  • 1 cup whole cherry or grape tomatoes

    halved

  • 1 1/2 cup sliced jarred hearts of palm
  • 4 ounces Boston or Bibb lettuce

    roughly torn

  • 4 ounces Crumbled feta or Cotija cheese

    (about 1 cup)

Instructions

Combine cilantro, bell peppers, scallions, chile, vinegar, 1 tablespoon of the oil, honey, and salt in a blender and process until evenly combined. Taste and add salt and freshly ground black pepper as desired. Set aside.

Tip

The dressing can be made up to 2 days ahead. Re-blend or whisk to combine before using.

Bring a medium pot of salted water to a boil and add potatoes. Cook until knife tender, about 12 to 15 minutes. Remove potatoes with a slotted spoon and set aside to cool. Place shrimp in the boiling water and cook them briefly until they're pink and cooked through, about 3 minutes. Drain the shrimp and set aside to cool briefly.

Tip

The potatoes can be made up to 1 day ahead. Keep in refrigerator whole and cut up before using.

When potatoes cool enough to handle, cut into medium dice. When the shrimp are cool enough to handle, toss them with the remaining 1 tablespoon of oil, the lime zest, and the lime juice. Season with salt and pepper as desired.

Combine potatoes, tomatoes, hearts of palm, in a serving bowl, add 2/3 cup of the dressing, and toss to combine. To serve, place lettuce on the plate, top with potato mixture, sprinkle cheese evenly, and top with shrimp. Drizzle remaining dressing on salad as desired or reserve for another use.

Notes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/92-peruvian-shrimp-salad-with-cilantro-and-roasted-pepper-dressing-recipe

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