Now for the most important part: we are going to marinate our shrimp and potatoes in a glorious concoction of shallots, white wine and tarragon for a few hours or even overnight ~ this is going to give it a lovely, tangy sparkle. I threw this all together after supper one night, and the next night I simply pulled it out of the fridge, popped it on a bed of pretty frisee lettuce, gave it a sprinkle of salt and pepper and a drizzle of olive oil and dug in.
So the moral of the story is, whenever you hear the siren song of something calling to you in the farmer’s market, you must listen. Delicious things happen that way!
Adapted from SIMPLY ELEGANT COUNTRY FOODS
Serves: 3-4 servings
- 1 pound shrimp, peeled and butterflied
- 1 pint new baby potatoes
- 2 shallots, chopped
- 2 tablespoons fresh tarragon, chopped
- ½ cup white wine
- I head frisee or other lettuce, torn into bite sized pieces
- Salt and fresh ground pepper
- Olive oil for drizzling
- Bring a pot of water to a simmer and cook shrimp until just done, about 3-5 minutes. Transfer shrimp to a bowl of cold water to cool.
- Bring another pot of water to boil and cook potatoes until tender, about 10 minutes. Transfer potatoes to a bowl of cold water to cool.
- When potatoes are cool enough to handle, cut the larger ones in half. Place shrimp and potatoes in a large bowl.
- Gently stir in shallots and tarragon. Pour the wine over the mixture, cover and refrigerate for several hours and as long as overnight.
- When you are ready to serve, make a nice bed of lettuce on each plate. Give the salad another gentle stir, and divide among plates. Sprinkle with a little salt and pepper and drizzle with olive oil. Serve at once.