poached shrimp and baby potato salad with fennel, roasted tomatoes

This "salad" dish can be served as a starter or as a light summer entree. It is bright, acidic, and extremely colorful. The greens, bright red tomatoes, and creamy poached shrimp and potatoes make this dish a crowdpleaser. There are a lot of distinct ingredients in this recipe, but each is easy to prepare and the salad is easy to assemble in advance of serving. It can be chilled in the refrigerator for up to 3 hours. I would recommend serving this dish with a bright Sauvignon Blanc or rose. 

 

  • Baby cherry tomatoes (10-15 whole)

  • Gulf shrimp (1 pound; thawed and deveined, with shells and tails removed)

  • Olive oil (1/2 cup for poaching, plus 2 tablespoons for dressing)

  • Fresh parsley (1 small bunch for poaching, plus 1/2 cup roughly chopped for salad)

  • Baby potatoes (about 10-12, sliced in half)

  • Fennel (1 large bulb, sliced very thinly)

  • White onion (1 small, sliced very thinly)

  • Artichoke hearts (1 can packed in water, drained and roughly chopped)

  • Cannelini beans (1 can, drained and rinsed)

  • Microgreens (1/2 cup)

  • Capers (2 teaspoons)

  • Lemon juice (1 teaspoon)

  • Apple cider vinegar (2 teaspoons)

  • White sugar (1 teaspoon)

  • Salt (2 teaspoons)

  • Ground black pepper (1 teaspoon)

 

  1. Preheat the oven to 300 degrees. Spread out the whole cherry tomatoes on a baking sheet. Bake for 45 minutes, or until the tomatoes start to brown and burst. Remove from heat and let cool. 

  2. While the tomatoes are roasting, clean the shrimp and remove all veins and outer shells. The shrimp should be fully thawed (or purchased fresh) before poaching.

  3. In a medium saucepan, place the shrimp with 1/2 cup of water and 1/2 cup of olive oil, along with the bunch of fresh parsley. The shrimp should be just barely covered by the poaching liquid.

  4. Heat the saucepan over low heat for 3 to 4 minutes; the shrimp will cook quickly and should be pink and opaque in color. Using tongs, remove the shrimp once cooked and set aside to cool. Cut each shrimp into two pieces for serving in the salad.

  5. Clean out the saucepan and add the baby potatoes, cut in half, and cover with water. Add a pinch of salt to the saucepan to expedite the boiling process and season the potatoes.

  6. Bring the potatoes to a boil and then reduce heat, cooking for 15 to 17 minutes, or until the potatoes are tender when pierced with a fork. Do not overcook or the potatoes will be mushy. Drain and rinse in cold water to cool. Set aside until ready to assemble the salad.

  7. When ready to assemble the salad, add the poached shrimp pieces, cooled baby potatoes, fennel, onion, artichoke hearts, beans, microgreens, capers, and lemon juice to a large mixing bowl. 

  8. In a small bowl, whisk the apple cider vinegar, sugar, 2 teaspoons of salt, black pepper, and 2 tablespoons of olive oil until emulsified. Add the dressing to the large mixing bowl and ensure salad is evenly coated.

  9. Serve family style, garnished with additional fresh chopped parsley.