Warm Shrimp Potato Salad in Mustard Sauce

Not your typical potato salad, nor your green salad. This one is more filling and a definite keeper!

Serves 3 to 4  Prep Time 15 minutes  Cooking Time 20 minutes

1/4 kilo potatoes, washed, peeled, and cut into desired size
1/4 cup butter
1/3 cup shallots, chopped finely
1/4 kilo shrimp, washed, peeled and deveined
1 1/2 tablespoons cane vinegar
2/3 cup chicken stock
1 tablespoon Dijon mustard
2 teaspoons sugar
1/8 cup parsley or dill
1/4 cup olive or sunflower oil
salt and pepper to taste

1  Place potatoes in a stock pot and add cold water until covered and add enough salt to taste. Bring to a boil. Cook until done and set aside.

2  Heat butter, sauté shallots then add the shrimps. Cook until done

3  Add vinegar and chicken stock and simmer until liquid is reduced to half. Then add the mustard.

4  Pour the mixture onto the warm potatoes, add some olive oil or sunflower oil and chopped parsley or dill.

5  Mix and season with salt and pepper. Serve warm.

Photography by Miguel Nacianceno | Recipe by Ramon Blanco| Food and Prop Styling by Angelo Comsti

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