Shrimp Salad and Melting Potatoes

Doesn’t look like much but when you’re craving seafood during a pandemic, this shrimp salad works in a pinch. Shrimp salad recipe was from Bon Appetit and the Melting Potatoes recipe was originally from Eating Well. I forgot to put celery in like the original recipe called for so throw in some for an extra crunch. Fair warning about potatoes - keep an eye on them, they get very hot and some smoke may come out of your oven.

Shrimp Salad

INGREDIENTS

• 1¼ pound medium shrimp, peeled, deveined (I thawed frozen raw shrimp in cold water and strained)

• Kosher salt

• 1/2 small red onion, diced

• ¼ cup mayonnaise

• 1 tablespoon chopped fresh dill

• 1 tablespoon fresh lemon juice

• 1½ teaspoon prepared horseradish

• 1 teaspoon red wine vinegar

• ¼ teaspoon paprika

• Freshly ground black pepper

• 4 hot dog buns, preferably potato, split

• 2 tablespoons unsalted butter, room temperature

What To Do

• Cook shrimp in a pot of boiling salted water until cooked through, about 2 minutes. Drain; rinse with cold water until cool. Pat dry and chop into bite-size pieces.

• Whisk together celery, scallions, mayonnaise, dill, lemon juice, horseradish, vinegar, and paprika; season with salt and pepper. Fold in shrimp.

• Meanwhile, heat broiler. Toast buns on rimmed baking sheet until golden brown, about 3 minutes. Spread butter on each toasted bun and fill with shrimp salad.

Melting Potatoes

Ingredients

Ingredient Checklist

• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch slices

• 2 tablespoons butter, melted

• 2 tablespoons extra-virgin olive oil 

• 2 teaspoons chopped fresh thyme

• 1 teaspoon chopped fresh rosemary

• ¾ teaspoon salt

• ½ teaspoon ground pepper

• 1 cup low-sodium vegetable broth or chicken broth

• 5 cloves garlic, smashed 

What To Do

Instructions Checklist

• Step 1

  Position rack in upper third of oven; preheat to 500 degrees F.

• Step 2

  Toss potatoes, butter, oil, thyme, rosemary, salt and pepper in a large bowl. Arrange in a single layer in a 9-by-13-inch metal baking pan. (Do not use a glass dish, which could shatter.) Roast, flipping once, until browned, about 30 minutes.

• Step 3

  Add broth and garlic to the pan. Continue roasting until most of the broth is absorbed and the potatoes are very tender, about 15 minutes more. Serve hot.