I've made this recipe again and again--it never disappoints. The reason is that the shrimp are cooked perfectly, and that's what makes this dish so special. I find the preparation quite easy because you add each ingredient to the same pot, then toss it all with the dressing. Plus you can make it ahead and serve it by the pool, at a beach picnic or, like tonight, at an outdoor concert. I make only one substitution, and I do it because I was missing an ingredient the first time I made this recipe. I didn't have Creole mustard, but I did have a Terrapin Ridge Farms Sweet Beet & Horseradish Mustard that I bought at Fresh Market. I just use 4 tablespoons and skip the 1 tablespoon of horseradish the recipe calls for. It's delicious!
Shrimp-Boil Potato Salad
Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
- 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
- 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.
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