Paprika Grilled Shrimp with Olive Oil Poached Baby Purple Potatoes, Pickled Onions & Italian Style Salsa Verde


serves 4


  • ¼ cup white wine vinegar
  • 2 slice rustic white bread, crust removed
  • 6 cornischons, roughly chopped
  • 2 teaspoon capers, rinsed and drained
  • 3 anchovy fillets
  • 1 cup flat leaf parsley, leaves only, roughly chopped
  • 1 hard boiled egg, roughly chopped
  • 3 cup (aprox) olive oil, divided, plus more as needed for poaching potatoes
  • 2 cup arugula, washed and spun dry,
  • 1 tablespoon fresh lemon juice
  • 8 large shrimp, peeled and deveined with tails left intact
  • 3 tablespoon good quality red wine vinegar
  • 1 red onion, very thinly sliced into rounds
  • salt and pepper, to taste as needed
  • 2 clove garlic, peeled & minced
  • 1 teaspoon fresh thyme leaves
  • 20 baby purple potatoes, halved and unpeeled
  • ¼ cup smoked spanish paprika (pimenton de la vera)


Make the salsa verde: In a small bowl, pour the vinegar over the bread, tossing to completely wet the bread. Set aside.

In a food processor, combine the cornichons, capers and anchovies, pulsing until finely chopped, but not pureed. Add the soaked bread and pulse 3 or 4 times. Add the parsley and hard boiled egg, pulsing an additional 2 or 3 times. Scrape down the sides of the processor, then with the machine running, gradually drizzle in about 1 cup of the olive oil through the feed tube. Turn off the machine and taste the sauce. It should be spreadable but not too thick. Add additional oil to adjust consistency.

Make the paprika oil: Using a blender, mix the paprika and 1 ½ cups olive oil until completely smooth. Pour the mixture into a small saucepan and cook over medium low heat until bubbles form along the edge of the pan. Do not let the mixture boil or the paprika may scorch.

Remove the oil from the heat, allowing the flavors to meld, about 5 minutes. Strain the oil through a paper coffee filter while still warm. The oil strains more quickly when warm. Discard solids.

Store the strained oil in an airtight jar, up to one month.

Prep the shrimp: Use one half cup of the paprika oil to marinate the shrimp in the refrigerator at least one hour and up to 24 hours. 

Poach the potatoes: Preheat the oven to 300 degrees F. Arrange the potatoes in a pie plate that is large enough to just hold them in a single layer. Season generously with salt and pepper. Pour on enough plain olive oil to reach one third up the sides of the potatoes. Scatter the thyme and garlic on top. Poach in the oven, uncovered, until the potatoes are tender. About 25 minutes. Remove them from the oven and allow them to cool completely.

Pickle the onions: In a medium bowl, toss the onion slices with the vinegar and a pinch of salt. Let stand for 15 minutes to one hour. Drain the onions before serving.

Grill the shrimp: Set a grill pan over medium high heat until nearly smoking. Grill the shrimp on both sides until barely cooked through. Time varies according to size, but shrimp is done when the outside completely changes color. Set aside, lightly covered with foil.

To plate: Whisk together one half tablespoon extra virgin olive oil and the lemon juice. Add the arugula. Toss until lightly coated.

Strain the potatoes and place them in the center of a large serving platter. Top them with the dressed arugula, laying the shrimp on top. Scatter the pickled red onion over the plate and dollop the salsa verde all around. Serve with additional salsa verde passed at the table.