Shrimp, Sugar-Snap Pea and Potato Salad With Mint and Pecorino

Name: Shrimp, Sugar-Snap Pea and Potato Salad With Mint and Pecorino
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 3/4 pound sugar-snap peas; 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 loosely packed mint leaves; 3/4 cup coarsely grated young pecorino (or 1/2 cup aged); Crusty bread, for serving

By Melissa Clark

Total Time: 45 minutes
Rating: 5(159)
Notes: Read community notes

This recipe breaks the taboo of combining seafood and cheese. This salad of blanched shrimp, new potatoes and crisp disks of sugar-snap peas is perfectly adequate. It is vibrant from fresh mint, tangy from red-wine vinegar and mustard in the vinaigrette, sweet from the shrimp and earthy from the potatoes, but a few shards of young pecorino add the saline funk that brings this dish together. The cheese will practically melt into the salad, adding a glossy complexity. (Another young, semifirm sheep’s milk cheese would work. So would aged pecorino, but use less since it’s saltier. )

Featured in: A Reason for Cheese on Shrimp (No, Really)

Learn: How to Cook Potatoes

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 to 6 servings

¾pound sugar-snap peas
2tablespoons Dijon mustard
3tablespoons red-wine vinegar, plus more for serving
1¼teaspoons coarse sea salt
¾teaspoon pepper, plus more for serving
½cup extra virgin olive oil, plus more for serving
1pound new fingerling or small yellow potatoes
1½pounds large shrimp, peeled
¾cup loosely packed mint leaves
¾cup coarsely grated young pecorino (or ½ cup aged)
Crusty bread, for serving

Ingredient Substitution Guide

Preparation

Step 1
Trim and string the peas, then thinly slice them crosswise. Place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, ¼ teaspoon salt, and pepper to taste. Slowly whisk in the oil.
Step 2
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.
Step 3
While the potatoes are warm, slice them into ½-inch rounds, and place them in a small bowl. Gently toss them with ½ cup of the vinaigrette, 1 teaspoon salt, and ¾ teaspoon pepper. Spread them on a large platter to cool.
Step 4
When the shrimp are cool, toss with the peas and remaining vinaigrette. Spoon the mixture over the potatoes. Tear the mint leaves, and scatter the pieces over the salad. Sprinkle with cheese and pepper. Drizzle with oil and add a little vinegar to taste, if needed.

Ratings

5 out of 5

159 user ratings

Have you cooked this?

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

tme portland6 years ago

Prepared this today with Oregon Sugar Snap peas from my garden. Company loved it. It was a lovely cool summer dish which we enjoyed on the patio. Had a quart of beets from last summer frozen in Harvard Beet sauce, added thin slices of Walla-Walla sweet onions, and a small amount of fresh arugula which I let marinate for a few hours in the Harvard Beet sauce, on a bed of lettuce. Served with a Rosé wine and Ciabatta. Thanks, Melissa.

Jennifer O2 months ago

A lovely salad that hit all the high notes. The mustardy dressing pairs so well with everything. Found a mild, soft pecorino that was perfect --pecorino tuscano fresco Il fiorino. Added sliced red onion, salad greens (radicchio/arugula) on the bottom, and a few chopped artichoke hearts (jarred but not marinated).

Nancy2 months ago

Very nice summer salad with great textures and bright dressing. Mint and cheese great adds. No need to refrigerate if you’re serving within a couple of hours.

SD Cook1 year ago

Surprisingly good. Cheese was perfect addition. My minor changes due to supplies and preferences - 1. garden fresh basil for mint. 2. Prepared shrimp in oven (per Ina Garten recipe) vs. boiling 3. made dressing per specs but used less than suggested (and I like a lot of dressing). 4. tossed in small amount of salad greens. Do add the last splash of vinegar. I Even served with crusty bread which was great.

Robin1 year ago

I used steamed heirloom corn kernels in lieu of snap peas and it was a hit. Cubed fresh tomatoes too.

Dan1 year ago

Delicious as written. We topped potato with a layer of fresh greens, and a touch of the dressing, before adding the shrimp and peas.

jim1 year ago

Made this tonight with the tiny, sweet bay shrimp we get here in Oregon, with sugar snaps and new potatoes from the farmers market and mint from our garden. Spectacular. Something to look forward to every spring

Jack1 year ago

Flavors just didn’t work for us. Mint is just odd. And the vinaigrette was very harsh tasting. I like Dijon but it was just overpowering

WanjikuN1 year ago

Found this recipe a week ago so it wasn’t ideal for winter. But I made some modifications to make it a bit warmer. I replaced the Dijon mustard with a mixture of Worcestershire sauce, greek yogurt, and honey. I dry fried the snap peas on a pan using super high heat for a few minutes to make them a bit smoky and warm, and then I dry fried the shrimp after seasoning them with a bit of salt, pepper, and smoked paprika. I switched the mint for a mix of parsley and basil. Delicious!

Karma2 years ago

Wonderful and quick late afternoon lunch! I oven-roasted the shrimp and threw in some frozen peas and a few scallions that needed to be used. Adjusted the mint just a little bit (per the other suggestions) and found the flavor to be well balanced. Great with a glass of rosé and some patio time!

Sam4 years ago

I loved it. Not much to fitz with cooking wise so nice for summer when you dont want the oven on.

Guy5 years ago

I followed the suggestion to grill shrimp and highly recommend (as it is summer, after all !). I instinctively used less mint, which I recommend. I would suggest to reduce the amount of vinaigrette by 1/3, otherwise a good recipe and will make again for future events this summer. I am refrigerating the leftovers and will sample tomorrow - I anticipate a better meld of flavors. As for cheese and fish, this Italian admonition is directed at fin fish and not necessarily shellfish!

Richard2 years ago

The food police would disagree with you. They are always ready to slap the wrists of any who combine shellfish and cheese. (I disagree.)

Beth5 years ago

I was doubting the combination of ingredients, but this is amazingly delicious! One modification I made was that I grilled my shrimp in a grill basket with a little olive oil, salt and pepper. Great summer main dish salad.

Leslie5 years ago

This salad just didn't hang together for us. Each ingredient was very good, but the tastes did not blend. We would not make again.

Sandy Camargo6 years ago

This was an amazing dish. Since sweet corn has just shown up at our farmer's market, I added the kernels from two ears to the sugar snaps, but that was the only thing I changed. Next time, though, I think I would add less salt, since the pecorino is salty.

Randy6 years ago

I was skeptical, but it felt like fate since I happened to have every ingredient on hand. It's excellent. Simple, clean, a very unexpected combination and very, very tasty.

Private notes are only visible to you.