My company holds Books Are Fun book fairs, where a book vendor comes in and sets up for a few hours. The books are always a good price and he’s a nice guy. I picked up a recipe book and didn’t see the name of it, just the picture on the front. I perused the recipes with growing excitement because they didn’t start out half of them with chicken stock out of a can, or sandwich bread, or a ton of pasta with meat as the main attraction. These recipes actually featured vegetables, fresh herbs, and meat as more of a garnish. I decided to buy it and only when I went up to the counter did I see it was a Williams-Sonoma cookbook (Weeknight Fresh & Fast). Well la-dee-da. I always used to think those books were full of strange ingredients that nobody ever has on hand, and who would want to cook and go through all those steps? I actually laughed out loud when I realized my own past perception of real food, right there at the Books Are Fun fair.
Richard and I made this together tonight and had it done in less than 1/2 hour. It was delicious, and satisfying, with the bright flavors of lemon and dill perfectly complementing the earthy potatoes, delicate shrimp, and just-tender green beans. The olive oil brought it all together and made it sing. Just perfect. This is a new family favorite. Enjoy!
Shrimp Salad with Potatoes and Green Beans
- Lemon, two wedges and 4 T. lemon juice
- 8 scallions, white and pale green parts chopped, green ends set aside
- Fresh dill, 6 T. minced, stems set aside
- Boiling potatoes, 1-1/2 lbs, cut into 1″ cubes
- Fresh green beans, 3/4 lb, cut into 1-1/2 inch pieces
- 2 t. whole grain dijon mustard
- 4 T. Extra-virgin olive oil
- Coarse-ground sea salt and pepper
- 1 lb. medium shrimp, peeled and deveined
- Fill a medium saucepan three-fourths full of water. Add the lemon wedges, reserved scallion greens, and reserved dill stems. Bring to a boil. Cover, reduce the heat to low, and simmer to blend flavors while cooking the vegetables.
- In a steamer over boiling water, steam the potatoes until just tender, about 15 minutes. Transfer the potatoes to a large bowl. Using a rubber spatula, gently mix in 2 tablespoons of the lemon juice.
- Put the green beans into the steamer until just tender, about 6 minutes. Add beans to the potatoes.
- In a small bowl, combine mustard, and the remaining 2 tablespoons of lemon juice. Gradually whisk in the oil. Add to the potatoes and green beans. Add the green onions and dill, and mix gently to combine.
- Raise the heat to high and bring the simmering seasoned water to a boil. Scoop out the lemon wedges, scallion greens, and dill stems. Add 1 tablespoon sea salt and the shrimp. Return the water to a boil. Reduce the heat and simmer until the shrimp are just cooked through, about 2 minutes.
- Put the shrimp right into the bowl with the potatoes and stir gently to combine. Serve immediately.
This dish also makes wonderful leftovers. I’ll be taking some to work with me tomorrow!