Shrimp-Boil Potato Salad

Shrimp-Boil Potato Salad Recipe
Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Shrimp-Boil Potato Salad contains all the favorite ingredients of a low-country boil that are tossed togther in a main-dish salad.

Yield:

Makes 6 servings

Recipe from


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

Preparation

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.

Note: We tested with Conecuh Original Smoked Sausage.

Note:

July 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note