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An entree that transports you to Stockholm; shrimp with hard-boiled eggs, cornichons, fennel, soft buttery lettuce, and boiled baby potatoes. Bonus: Use the same pan to cook the shrimp and the potatoes.
Ingredients
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12 ounces baby potatoes, halved (quartered, if large)
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Kosher salt and freshly ground pepper
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¼ cup cornichons, sliced lengthwise, plus 2 tablespoons pickling liquid
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1 teaspoon Dijon mustard
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Pinch of sugar
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⅓ cup extra-virgin olive oil
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1 small fennel bulb, thinly sliced, plus ¼ cup chopped fronds
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1 pound large shrimp, peeled and deveined
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1 head butter lettuce (8 ounces), leaves separated
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4 hard-cooked eggs, halved
Directions
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Place potatoes in a medium saucepan; add enough water to cover by 1 inch. Add 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are easily pierced with the tip of a knife, 15 to 20 minutes. Meanwhile, whisk together pickling liquid, mustard, and sugar. Whisk in oil; season with salt and pepper. Stir in fennel fronds. Transfer potatoes to a bowl with a slotted spoon, and toss with 2 tablespoons dressing.
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Return water to a boil; add shrimp. Remove from heat and let stand, stirring occasionally, until shrimp are bright pink and opaque, 2 to 3 minutes. With a slotted spoon, transfer to an ice-water bath until cool. Drain well. Toss lettuce and sliced fennel with 2 tablespoons dressing; arrange on a platter. Top with potatoes, shrimp, cornichons, and eggs. Drizzle with remaining dressing; serve.