Shrimp and Potato Salad: The Queen of Spanish Tables
Prep Time: 2 hours | Cook Time: 45 minutes | Total Time: 2 hours 45 minutes | Servings: 6 | Recipe’s Categories: Salad, Appetizer, Cold Dish | Cuisine: Spanish
Nutrition Facts (per serving):
Calories: 250 kcal | Fat: 10 g | Carbs: 20 g | Protein: 15 g | Sodium: 350 mg
Who can resist a well-made salad? The Shrimp and Potato Salad is a classic Spanish recipe that never goes out of style. Its combination of fresh ingredients and smooth textures makes it a perfect dish to share with family, enjoy as an appetizer at a special meal, or serve as a main course on a hot day. A must-have in any recipe collection!
What makes this dish unique is the perfect blend of the creaminess of the potatoes, the fresh and ocean-like touch of the shrimp, and that crunchy contrast from the pickles and olives. All of this, combined with a generous amount of mayonnaise, creates a culinary experience that brings smiles and cheers with every bite.
Plus, its preparation is straightforward, though it does require a bit of patience for the flavors to meld and enhance each other. Are you ready to make it? Keep reading and discover how to turn this classic recipe into a masterpiece!
Ingredients
- 4 ½ cups (1000 ml) water
- 3 large potatoes, with skin, halved and well washed
- 2 carrots, peeled
- 2 eggs, whole, washed
- 2 cans (5 oz each) tuna in oil
- 2 ½ oz (70 g) shrimp (can be frozen)
- 2 ½ oz (70 g) crab sticks
- 3 ½ oz (50 g) sweet pickles
- 4 tbsp pickle juice
- 3 ½ oz (100 g) black olives
- Mayonnaise, to taste
Step-by-Step Instructions
1. Cook the main ingredients
- Fill the Thermomix bowl with 4 ½ cups (1000 ml) of water and add a pinch of salt.
- Place the varoma basket into the bowl and put the potatoes inside. Close the lid.
- In the varoma tray, place the whole carrots, eggs wrapped in plastic wrap, and shrimp also wrapped in plastic.
- Set to 45 minutes, Varoma temperature, and Speed 2.
2. Remove and reserve according to timing
- After 15 minutes, remove the shrimp from the varoma and set aside.
- After 25 minutes, remove the eggs and carrots. Let them cool.
- Once the timer goes off, check the potatoes’ doneness by piercing with a knife. If they’re ready, take them out and let them cool.
3. Chop and mix
- Peel the potatoes, carrots, and eggs. Cut everything into small pieces and place them in a large bowl.
- Chop the shrimp and add them to the bowl along with the diced pickles and sliced olives.
- Pour in 4 tablespoons of pickle juice over the mix and stir to combine the flavors well.
4. Let rest
- Cover the bowl with plastic wrap and refrigerate the salad for a few hours. If you have time, it’s best to let it rest for 24 hours for the flavors to meld perfectly.
5. Add final ingredients
- Before serving, mix in the drained tuna cans and sliced crab sticks.
- Add mayonnaise to taste and mix everything gently to avoid breaking the potatoes.
6. Decorate and serve
- Garnish the top with whole shrimp, slices of hard-boiled eggs, olives, and a bit of chopped parsley.
- Serve chilled and enjoy this delicious combination of flavors and textures! Enjoy your meal!
Tips for a Perfect Shrimp and Potato Salad
- Even cooking: Wrap shrimp and eggs in plastic to prevent them from absorbing water while steaming.
- Pickles & juice: Don’t underestimate the pickle juice; it adds a tangy touch that enhances all flavors.
- Resting time: Allow the salad to rest in the fridge for at least a few hours. Time is key for flavor blending.
- Customize the dressing: For a lighter touch, mix mayonnaise with a bit of plain yogurt.
- Variety in ingredients: Feel free to add cooked peas, roasted peppers, or even a pinch of mustard for a twist on the recipe.
Now you’re set to make this delightful and refreshing Shrimp and Potato Salad! Perfect for family dinners or gatherings, it’s sure to be a hit at your table. Happy cooking!
