Shrimp & Asparagus Potato Salad w/ Roasted Pepper Goat Cheese Dressing
This terrific potato salad recipe with shrimp, asparagus, tomatoes, and a zesty, roasted red bell pepper goat cheese dressing is a wonderful addition to any meal.
1 pound large shrimp, peeled, deveined & tails removed
1 pound multi-colored pee wee potatoes or tiny/baby potatoes
1 pound asparagus, stemmed & sliced into 1-inch pieces
4 ounce goat cheese log
3 red bell peppers, roasted & peeled
1/2 cup mayonnaise
2 tbsp freshly squeezed lemon juice
1 tbsp Gochujang paste (or other chili paste to taste)
2 tsp lemon zest
3 cloves garlic, minced
1 pint grape tomatoes, halved
Salt & freshly ground black pepper to taste
Place potatoes in a large pot with enough cold water to cover completely. Stir in 1 tablespoon salt and bring to a boil. Reduce heat and simmer for 20 minutes or until potatoes are cooked.
Meanwhile prepare an ice water bath. Drain cooked potatoes and place in the ice water until cooled. Pat potatoes dry with paper towels and place in a large salad bowl.
Simmer the shrimp and asparagus in the same boiled water as the potatoes for about 2-3 minutes. Drain, pat dry and place shrimp in the salad bowl. Dip asparagus slices in the ice bath for 10-20 seconds, pat dry and place in the salad bowl.
Put the roasted peppers in a blender and puree until smooth.
Put pureed peppers in a small pan and cook on high heat stirring constantly until thick and reduced in about 8 minutes.
Add the red pepper puree back in the blender. Put in half of the goat cheese and blend until smooth.
Add the mayonnaise, lemon juice, lemon zest, garlic, salt and black pepper to taste in the blender and process until smooth.
Drizzle dressing over the potato shrimp mixture in the salad bowl and toss to coat.
Add the tomatoes and toss to combine.
Season with salt and black pepper according to taste. Top with remaining crumbled goat cheese. Serve.