GARLIC SHRIMP WITH POTATO-CUCUMBER SALAD

Garlic Shrimp with Potato-Cucumber Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Previous Next

Ingredients

1 1/2 pounds baby red-skinned or Yukon Gold potatoes, halved or quartered if large
Kosher salt
1/4 cup white wine vinegar
Freshly ground pepper
2/3 cup plain Greek yogurt
1/4 cup mayonnaise
1 shallot, very thinly sliced
1 1/4 pounds peeled and deveined large shrimp
2 teaspoons paprika
5 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
3 Persian cucumbers, sliced
1/2 cup roughly chopped fresh mint (or 1/4 cup each chopped fresh parsley and mint)

Steps:

Put the potatoes in a medium saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil; reduce the heat to a steady simmer and cook until tender, 12 to 15 minutes. Drain and transfer to a bowl. Toss with 1 tablespoon vinegar and season with salt and pepper. Refrigerate until cooled.
Meanwhile, whisk together the yogurt, mayonnaise, shallot, remaining 3 tablespoons vinegar and 2 tablespoons water in a small bowl. Season with salt and pepper and set aside.
Season the shrimp with salt, pepper and the paprika. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until browned on the bottom, about 2 minutes. Flip the shrimp and add the garlic to the pan; cook until the shrimp are just cooked through and the garlic is golden, 1 to 2 minutes. Remove from the heat.
Add the cucumbers, yogurt mixture and about half of the mint to the potatoes. Toss well and season with salt and pepper. Divide among plates. Add the shrimp and any juices from the skillet to the plates. Top with the remaining mint.

Nutrition Facts : Calories 570, Fat 31 grams, SaturatedFat 5 grams, Cholesterol 240 milligrams, Sodium 692 milligrams, Carbohydrate 40 grams, Fiber 5 grams, Protein 37 grams, Sugar 3 grams