Shrimp, Sugar-Snap Pea and Potato Salad With Mint and Pecorino Recipe (2024)

Prepared this today with Oregon Sugar Snap peas from my garden. Company loved it. It was a lovely cool summer dish which we enjoyed on the patio. Had a quart of beets from last summer frozen in Harvard Beet sauce, added thin slices of Walla-Walla sweet onions, and a small amount of fresh arugula which I let marinate for a few hours in the Harvard Beet sauce, on a bed of lettuce. Served with a Rosé wine and Ciabatta. Thanks, Melissa.

Surprisingly good. Cheese was perfect addition. My minor changes due to supplies and preferences - 1. garden fresh basil for mint. 2. Prepared shrimp in oven (per Ina Garten recipe) vs. boiling 3. made dressing per specs but used less than suggested (and I like a lot of dressing). 4. tossed in small amount of salad greens. Do add the last splash of vinegar. I Even served with crusty bread which was great.

I used steamed heirloom corn kernels in lieu of snap peas and it was a hit. Cubed fresh tomatoes too.

Delicious as written. We topped potato with a layer of fresh greens, and a touch of the dressing, before adding the shrimp and peas.

Made this tonight with the tiny, sweet bay shrimp we get here in Oregon, with sugar snaps and new potatoes from the farmers market and mint from our garden. Spectacular. Something to look forward to every spring

Flavors just didn’t work for us. Mint is just odd. And the vinaigrette was very harsh tasting. I like Dijon but it was just overpowering

Found this recipe a week ago so it wasn’t ideal for winter. But I made some modifications to make it a bit warmer. I replaced the Dijon mustard with a mixture of Worcestershire sauce, greek yogurt, and honey. I dry fried the snap peas on a pan using super high heat for a few minutes to make them a bit smoky and warm, and then I dry fried the shrimp after seasoning them with a bit of salt, pepper, and smoked paprika. I switched the mint for a mix of parsley and basil. Delicious!

Wonderful and quick late afternoon lunch! I oven-roasted the shrimp and threw in some frozen peas and a few scallions that needed to be used. Adjusted the mint just a little bit (per the other suggestions) and found the flavor to be well balanced. Great with a glass of rosé and some patio time!

I loved it. Not much to fitz with cooking wise so nice for summer when you dont want the oven on.

I followed the suggestion to grill shrimp and highly recommend (as it is summer, after all !). I instinctively used less mint, which I recommend. I would suggest to reduce the amount of vinaigrette by 1/3, otherwise a good recipe and will make again for future events this summer. I am refrigerating the leftovers and will sample tomorrow - I anticipate a better meld of flavors.As for cheese and fish, this Italian admonition is directed at fin fish and not necessarily shellfish!

I was doubting the combination of ingredients, but this is amazingly delicious! One modification I made was that I grilled my shrimp in a grill basket with a little olive oil, salt and pepper. Great summer main dish salad.

This salad just didn't hang together for us. Each ingredient was very good, but the tastes did not blend. We would not make again.

This was an amazing dish. Since sweet corn has just shown up at our farmer's market, I added the kernels from two ears to the sugar snaps, but that was the only thing I changed. Next time, though, I think I would add less salt, since the pecorino is salty.

I was skeptical, but it felt like fate since I happened to have every ingredient on hand. It's excellent. Simple, clean, a very unexpected combination and very, very tasty.

Absolutely delicious! We substituted basil for the mint and used white balsamic in place of the called-for red wine vinegar out of the lack of desire to return to a store. An easy, delicious, recipe perfect for a lazy summer dinner following a day at the beach.

This recipe is so delicious. Great for a summer evening. I think I would also use this dressing to make potato salad even without the shrimp.