Shrimp, Sugar Snap Pea, and Potato Salad

Shrimp, Sugar Snap Pea, and Potato Salad
adapted from The New York Times

3/4 pound sugar-snap peas
2 scallions
2 tablespoons Dijon mustard
3 tablespoons red-wine vinegar, plus more for serving
1 1/4 teaspoons coarse sea salt
3/4 teaspoon pepper, plus more for serving
1/2 cup extra virgin olive oil, plus more for serving
1 pound new fingerling or small yellow potatoes
1 1/2 pounds large shrimp, peeled
3/4 cup parsley, chopped

Method
Trim and string the peas, then thinly slice them crosswise. Slice scallions and chop parsley. Place scallions, parsley, and peas in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/4 teaspoon salt, and pepper to taste. Slowly whisk in the oil.

Bring a large pot of salted water to a boil. Cook the potatoes until tender, about 15 minutes. Transfer with a slotted spoon to a cutting board. Add the shrimp to the pot and cook until opaque, 2 minutes. Transfer with a slotted spoon to the bowl of peas.

While the potatoes are warm, slice them into 1/2-inch rounds, and place them in a small bowl. Gently toss them with 1/2 cup of the vinaigrette, 1 teaspoon salt, and 3/4 teaspoon pepper. Spread them on a large platter to cool.

When the shrimp are cool, toss with the peas and remaining vinaigrette. Spoon the mixture over the potatoes and serve.

Cups.

Soy Shrimp Lettuce Wraps
adapted from WholeFoods Market

1 pound easy-peel frozen shrimp, thawed and peeled*
1/4 cup soy sauce
2 cubes of frozen minced garlic (from Trader Joe's)
1/4 pound uncooked thin rice noodles
1 head green leaf lettuce
Thai or regular basil
Mint
Cilantro
Chopped radish
5 green onions, chopped
1 medium cucumber, peeled, seeded and thinly sliced
1/3 cup roasted peanuts, chopped
1 lemon, in wedges for serving

Method

Put shrimp, soy sauce and garlic into a large bowl, toss well, cover with plastic wrap and refrigerate overnight.

Put noodles into a large bowl of warm water and set aside to let soften for 5 minutes; drain well. Bring a medium pot of water to a boil, add soaked noodles and cook for 3 minutes; drain again and set aside.

Meanwhile, preheat broiler. Using a slotted spoon, transfer shrimp from bowl to a baking sheet and arrange them in a single layer; discard remaining marinade. Broil until shrimp are just cooked through and pink, about 4 minutes, then transfer to a platter.

Arrange rice noodles, lettuce leaves, basil, mint, cilantro, radishes, green onions, cucumbers and peanuts on the platter with the shrimp. Have everyone assemble their own lettuce wraps, piling some of each ingredient onto a lettuce leaf, then rolling it up to form a package before eating. 

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If I hadn't added in lemon wedges with the wraps it definitely would've been a little dry. I found these wraps very refreshing. I'll definitely make them again.

Inspiration.

Looking for a little culinary inspiration this week.

PLG CSA Week 2:

Lettuce
Salad greens
Kale
Parsley
Baby Bok Choy

And this time I found my half share of cheese!

Tonight's dinner is sautéed sesame ginger bok choy with quinoa. I've never had quinoa before but it smells nutty . . . so I'm excited to try it. Think I'll pack tomorrow's lunch before I eat, so I won't have to worry about leaving enough leftovers.

With 2 heads of lettuce, salad greens, kale, and parsley--it's looking like the rest of the week is going to be taco salad, kale salad, and . . . . Hmm I don't know what to do with the salad greens. I sautéed them with couscous last week, not knowing what to do with them then, either. Maybe I'll sautée them again, but this time with shrimp.

Anyone have any culinary ideas?