Potato-And-Shrimp Salad With Peas And Basil Oil

By Molly O'Neill

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
  • 8small red potatoes, steamed until tender and quartered
  • 1pound cooked and peeled shrimp
  • 1cup shelled fresh green peas, cooked until tender
  • 1jalapeno, stemmed, seeded and minced
  • 4teaspoons basil oil (recipe above)
  • 1teaspoon salt, plus more to taste
  • Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

408 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 60 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 31 grams protein; 780 milligrams sodium

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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Ratings

4 out of 5
6 user ratings
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R. KING

Where is the basil oil recipe? Thanks.

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