SHRIMP OLIVIER

Shrimp Olivier image

Provided by Chef Bonnie Morales

Time 35m

Number Of Ingredients 11

4 large Yukon Gold potatoes (about 1 3/4 pounds), peeled, cut into 1/4" pieces
Kosher salt
2 medium carrots, peeled, cut into 1/4" pieces
1/4 cup fresh peas (from about 1/4 pound pods) or frozen peas, thawed
1 pound peeled rock shrimp or bay shrimp
1/4 pound medium shrimp, peeled, deveined
4 hard-boiled large eggs, finely chopped
4 Israeli-style pickles or 2 kosher dill pickles, cut into 1/4" pieces
1 small sweet onion (such as Vidalia), finely chopped
1/2 cup coarsely chopped fresh dill, plus sprigs for serving
3/4 cup (or more) Parsley Mayo

Steps:

Cook potatoes in a large pot of boiling salted water until just tender, 6-8 minutes. Remove with a slotted spoon; let cool.
Meanwhile, return water to a boil and cook carrots until tender, about 3 minutes; let cool in a colander set in a bowl of ice water. Drain, pat dry, and transfer to a large bowl. Repeat with peas, cooking until bright green, about 30 seconds; add to bowl with carrots.
Working in 2 batches, repeat (cook, cool, dry) with rock and medium shrimp, boiling until cooked through, about 1 minute for rock shrimp and 2 minutes for medium. Add rock shrimp to bowl with vegetables; place medium shrimp in another bowl.
Add potatoes, eggs, pickles, onion, and chopped dill to vegetables; toss well. Mix in Parsley Mayo, adding more to coat if needed. Top with medium shrimp and dill sprigs just before serving.