• 10servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 small red onion (about 4 ounces), thinly sliced into rings

  2. 5 tablespoons red wine vinegar

  3. 1 3/4 pounds unpeeled russet potatoes

  4. Kosher salt

  5. 1/4 cup dry white wine

  6. Freshly ground black pepper

  7. 1 pound large shrimp, cooked, peeled, and deveined, cut into 3/4" pieces

  8. 3 plum tomatoes (about 2/3 pounds), quartered lengthwise, then crosswise

  9. 5 tablespoons extra-virgin olive oil

  10. 6 fresh basil leaves, thinly sliced

Instructions Jump to Ingredients ↑

  1. Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain. transfer onion to a large bowl; add vinegar and toss to coat. Set aside. Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, about 45 minutes. Drain. Let cool slightly. Using a kitchen towel, rub skins off potatoes. Cut potatoes into 3/4" pieces and transfer to a medium bowl; drizzle wine over. Season with salt and pepper and gently toss to combine; set aside. Add shrimp, tomatoes, and oil to bowl with onions. Season with salt and pepper and toss gently to incorporate. Let sit for 5 minutes until flavors meld. Add basil, toss gently, and serve.


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