Recipes Ingredients Seafood Recipes Shrimp Recipes Scandinavian Shrimp Salad Be the first to rate & review! By Lindsay Strand Updated on June 13, 2024 Rate PRINT Share Close Photo: Lennart Weibull Prep Time: 25 mins Total Time: 35 mins Servings: 4 An entree that transports you to Stockholm; shrimp with hard-boiled eggs, cornichons, fennel, soft buttery lettuce, and boiled baby potatoes. Bonus: Use the same pan to cook the shrimp and the potatoes. Ingredients 12 ounces baby potatoes, halved (quartered, if large) Kosher salt and freshly ground pepper ¼ cup cornichons, sliced lengthwise, plus 2 tablespoons pickling liquid 1 teaspoon Dijon mustard Pinch of sugar ⅓ cup extra-virgin olive oil 1 small fennel bulb, thinly sliced, plus ¼ cup chopped fronds 1 pound large shrimp, peeled and deveined 1 head butter lettuce (8 ounces), leaves separated 4 hard-cooked eggs, halved Directions Place potatoes in a medium saucepan; add enough water to cover by 1 inch. Add 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are easily pierced with the tip of a knife, 15 to 20 minutes. Meanwhile, whisk together pickling liquid, mustard, and sugar. Whisk in oil; season with salt and pepper. Stir in fennel fronds. Transfer potatoes to a bowl with a slotted spoon, and toss with 2 tablespoons dressing. Return water to a boil; add shrimp. Remove from heat and let stand, stirring occasionally, until shrimp are bright pink and opaque, 2 to 3 minutes. With a slotted spoon, transfer to an ice-water bath until cool. Drain well. Toss lettuce and sliced fennel with 2 tablespoons dressing; arrange on a platter. Top with potatoes, shrimp, cornichons, and eggs. Drizzle with remaining dressing; serve. Originally appeared: Martha Stewart Living, March 2019 Rate It PRINT