Chef Gene Thornton Small Potatoes Personal Chef Services
Chef Gene ThorntonSmall Potatoes Personal Chef Services

Basque Salad(Serves 4):


1) Heat 2 cups chicken stock, 1/2 cup water to a boil and add 1# shell on shrimp. Cook quickly about two minutes and cool, peel and devein and chop shrimp into smaller fork size pieces. Make sure you reserve chicken stock for rice.

Heat 2 tablespoons olive oil in pot. Add 6 green onion tops and bottoms thinly sliced. 2) Stir in oil for a couple minutes on medium high heat without burning. Add 1/2 teaspoon turmeric, 1 cup Uncle Johns Long Grain Converted Rice; Add 3/4 teaspoon salt, 2 cups chicken stock and stir, bring to simmer, cover and cook on low heat for 20 minutes, until rice is done.  

Transfer cooked rice to large platter. Add on top of rice: cooked shrimp, 2 ounces hard salami thin sliced, 4 ounces diced proscuitto, 1/2 cup large diced green pepper, 1/2 cup large diced red pepper, 1/4 cup chopped parsley, salt and black pepper.


Not really a salad but it is really great warm or room temperature. Enjoy! 

Contact Us

Gene Thornton

Small Potatoes Personal Chef Services

104 Old Oak Trail 

Anderson, SC

Call me at 864 643-9309 or email at


  • Try your best to keep children and pets out of work area/kitchen to ensure safety.
  • Please provide as much refrigerator space as possible.
  • Confine unfriendly pets in a restrained area on cooking day.
  • Provide entry to home or leave key/instructions for entry if not home on cooking day. This includes setting alarm system so any code needed to enter your home will properly deactivate the system. 

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