Potato-And-Shrimp Salad With Peas And Basil Oil

By Molly O’Neill

Published May 29, 1993

Total Time
About 10 minutes
Rating
4(6)
Comments
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Featured in: FOOD; A SUMMER DRIZZLE

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Ingredients

Yield:Four servings

  • 8 small red potatoes, steamed until tender and quartered

  • 1 pound cooked and peeled shrimp

  • 1 cup shelled fresh green peas, cooked until tender

  • 1 jalapeno, stemmed, seeded and minced

  • 4 teaspoons basil oil (recipe above)

  • 1 teaspoon salt, plus more to taste

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

60 grams carbs; 183 milligrams cholesterol; 408 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 8 grams fiber; 780 milligrams sodium; 31 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine potatoes, shrimp, peas and jalapeno in a bowl. Toss in the basil oil, salt and pepper. Taste and adjust seasoning if desired. Can be served cold or at room temperature.

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4 out of 5
6 user ratings
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R. KING

Where is the basil oil recipe? Thanks.

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