This is a mash up of a few different things but mostly coming from a cookbook we’ve had for years. It has many layers and many flavors that all seem to come together in the end to make a great side dish or a meal onto itself. It’s a little prep work to make it happen, but it’s a wonderful summer dish to be eaten outside.
For this you’ll need: 1 lp raw shrimp (peeled and deveined), 1-2 lbs potatoes (cut into 1″ cubes), 1/2 cucumber (cut into half moon slices), 1 cup feta crumbles, 3/4 black olives (pitted and cut in half), 1 cup pickled (or roasted) beets (cut into 1/2″ cubes), 1/2 half head romaine lettuce, 2-3 cups mixed greens, 4-5 anchovy fillets (cut into small pieces), 1/2 cup + 1/4 cup red wine vinegar, 1/2 cup + 1/2 cup olive oil, 3 Tbs mayonnaise, 1 tsp dried oregano, salt, pepper, 3 Tbs lemon juice, 2 Tbs lemon zest.
Start with poaching the shrimp. In a large skillet, place enough water for about 1/2″ coverage across the pan. Add the lemon juice and bring to a boil. Add the peeled shrimp and cook about 2 mins until opaque on one side, and carefully turn over (using tongs). Cook another 2-3 mins on the other side. Drain the pan, let the shrimp cool slightly and then toss in salt, pepper and lemon zest in a medium bowl. Cover and place into the refrigerator until ready to use.
Next, cook the potatoes. Place a pot about 3/4 filled with water over high heat and bring to a boil. Add the cubed potatoes and boil until a fork can just easily pierce the potato, about 5-7 mins. Remove from heat, drain and set aside in a large bowl. Whisk together 1/2 cup oil, 1/4 cup wine vinegar, mayo and salt and pepper until smooth. Add to the (still warm) potatoes and toss well to cover all. Cover the bowl and place it into the fridge.
If you can prepare the shrimp and potatoes several hours ahead of time and give them 3-6 hours on the fridge, that will help but is isn’t a requirement.
When ready to serve, place the potatoes in a mound in the center of a large serving plate. Mix the romaine and mixed greens all around the outside. Add the sliced cucumbers, black olives, pickled beets, shrimp and then the feta over the top. Drizzle the remaining oil and wine vinegar all around the outside “ring.”
When serving, encourage people to draw from the center potatoes and the outside salad mixture equally.
Dinner at Our Place 