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    Shrimp Sauce w/ salmon loaf View Edit
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    Shrimp Skewers with Curried Mango Sauce View Edit
    Shrimp Toast View Edit
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    Shrimp with Lemon-Chive Tartar Sauce, Ditalini Salad with Mixed Peppers View Edit

    Servings: Not specified

    Directions

    Heat 1 tablespoon of the oil in a large skillet over medium heat. Season shrimp with salt, pepper and oregano. Place shrimp in hot pan (or stove-top grill pan) and cook 2 minutes per side, until opaque and cooked through. Meanwhile, in a medium bowl, combine mayonnaise, chives, gherkins, and lemon zest. Mix well and season to taste with salt and pepper. In a large bowl, combine ditalini, remaining olive oil, peppers, parsley, and vinegar. Toss to combine and season, to taste, with salt and pepper. Serve the ditalini salad with 1 1/4 pounds of the shrimp and all of the tartar sauce. Reserve extra shrimp (about 1/2 pound cooked) for another meal.

    Ingredients
    • 2 tablespoons olive oil, divided
    • 2 pounds large or extra-large shrimp, peeled and deveined
    • Salt and freshly ground black pepper
    • 1 teaspoon dried oregano
    • 1/2 cup mayonnaise
    • 2 tablespoons minced fresh chives
    • 2 tablespoons minced sweet gherkins
    • 1 teaspoon finely grated lemon zest
    • Cooked ditalini (1 pound)
    • 2 cups diced roasted red peppers (from water-packed jar)
    • 1 bell pepper, seeded and diced
    • 1/3 cup diced pickled jalapeno peppers
    • 1/4 cup chopped fresh parsley leaves
    • 2 tablespoons red wine vinegar

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 10 minutes Yield: 4 servings

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