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Shrimp-Boil Potato Salad

Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Yield

Makes 6 servings

Shrimp-Boil Potato Salad contains all the favorite ingredients of a low-country boil that are tossed togther in a main-dish salad.

Ingredients

  • 1 (3-oz.) package boil-in-bag shrimp-and-crab boil
  • 3 pounds baby red potatoes, halved
  • 1 pound smoked link sausage, cut into 1/2-inch pieces
  • 4 ears fresh corn, husks removed
  • 2 pounds peeled and deveined, jumbo raw shrimp with tails (2 6/30 count)
  • 1/2 cup fresh lemon juice
  • 1/3 cup olive oil
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3 tablespoons Creole mustard
  • 4 green onions, sliced
  • 1 garlic clove, pressed
  • 1 teaspoon paprika
  • 1 teaspoon prepared horseradish

How to Make It

  1. Bring 10 cups water to a boil in a Dutch oven over high heat; add crab boil, potatoes, and sausage; return to a boil, and cook 10 minutes. Add corn, and return to a boil. Cook 3 minutes or until potatoes are tender. Add shrimp; cover, remove from heat, and let stand 5 minutes or just until shrimp turn pink.

  2. Meanwhile, whisk together lemon juice and next 7 ingredients in a medium bowl.

  3. Drain shrimp mixture. Cut kernels from cobs. Discard cobs. Stir together corn kernels, shrimp mixture, and lemon juice mixture in a large bowl. Serve immediately, or cover and chill up to 24 hours.

  4. Note: We tested with Conecuh Original Smoked Sausage.