F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Shrimp with Lemon Bread Crumbs and Potato-Caper Salad

  • SERVINGS: 4

Bill Telepan marinates shrimp as a topping for a salad of sliced potatoes in vinaigrette. His crisp lemon bread crumbs are absolutely delicious.

SHRIMP

  1. 20 medium shrimp, shelled and deveined
  2. 1/4 cup coarsely chopped flat-leaf parsley
  3. 3 tablespoons extra-virgin olive oil
  4. 2 garlic cloves, thinly sliced
  5. 1 tablespoon black peppercorns, coarsely crushed
  6. 1 tablespoon coriander seeds, coarsely crushed
  7. 1 lemon, thinly sliced
  8. 1/4 cup pure olive oil
  9. Salt

POTATO SALAD

  1. 1 pound medium red potatoes, scrubbed
  2. Salt
  3. 1 tablespoon fresh lemon juice
  4. 1 teaspoon red wine vinegar
  5. 1 teaspoon Dijon mustard
  6. 1/4 cup extra-virgin olive oil
  7. 1 tablespoon capers, preferably packed in salt, rinsed
  8. 1 garlic clove, minced
  9. 1 anchovy fillet
  10. 1 shallot, minced
  11. 1 tablespoon chopped parsley

LEMON BREAD CRUMBS

  1. 2 tablespoons toasted coarse sourdough bread crumbs
  2. 1 tablespoon fresh lemon juice
  3. 1 teaspoon finely grated lemon zest
  4. 2 teaspoons minced parsley
  1. Thread 5 shrimp onto each of four 10-inch skewers. In a small bowl, combine the parsley with the extra-virgin olive oil, garlic, peppercorns and coriander. Using half the lemon slices, make a layer in the center of a large shallow baking dish. Pour half of the peppercorn marinade on the lemon slices and set the shrimp skewers on top. Cover with the remaining lemon slices and pour the remaining marinade on top. Cover and refrigerate for 4 to 6 hours.
  2. In a medium saucepan, cover the potatoes with cold water and bring to a boil. Lightly salt the water and cook the potatoes until tender, about 7 minutes. Remove the pan from the heat and let the potatoes cool in the water. Drain the potatoes and slice them 1/4 inch thick.
  3. In a bowl, combine the lemon juice with the vinegar and mustard; whisk in the olive oil. Chop and mash the capers with the garlic and anchovy and add to the dressing along with the shallot and parsley. Pour the dressing over the sliced potatoes and toss well.
  4. In a small bowl, lightly toss the bread crumbs with the lemon juice, lemon zest and parsley.
  5. Heat the pure olive oil in a large skillet. Scrape most of the seasonings off the shrimp and season them with salt. Add the shrimp skewers to the skillet and cook over high heat until lightly browned, about 2 minutes per side. Remove the shrimp from the skewers and arrange on plates. Sprinkle with the lemon bread crumbs and serve with the potato salad.

Suggested Pairing

Capers and lemon are a natural match with a Mediterranean classic, the Assyrtiko grape from the island of Santorini.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.