SHRIMP POTATO SALAD
Since Rhode Island is known as the Ocean State, I think this recipe represents my state well. Shrimp add a new twist to traditional potato salad.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss shrimp with lemon juice; refrigerate. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Cover and refrigerate until serving.
Nutrition Facts : Calories 254 calories, Fat 8g fat (5g saturated fat), Cholesterol 142mg cholesterol, Sodium 533mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
BASQUE POTATO SALAD
Make and share this Basque Potato Salad recipe from Food.com.
Provided by Ceezie
Categories Potato
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring potatoes to a boil in a large pot. Reduce the heat and boil them for approximately 20 min or until a fork pokes through their centers easily. Place them in cold water immediately. Peel and then dice the potatoes approximately 1/3 inch thick.
- Place them in a 2 qt bowl and add vinegar. Stir gently and set aside for 20 minute Mix salad oil with the mayonnaise and then add with all remaining ingredients. Stir gently. Place bowl in fridge for at least 2 hours so the flavors will intensify.
SHRIMP AND POTATO SALAD
Provided by Food Network
Yield 8 to 10 as part of a selection
Number Of Ingredients 10
Steps:
- Place the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear. Place the potatoes in a saucepan and cover with fresh water. Add 1 teaspoon salt and bring up to the boil. Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender but not flaking. Drain in a colander.
- In a heavy skillet, heat the olive oil over medium heat. Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so. Add the garlic and cook for 2 minutes more, or until shrimps are pink. Do not overcook.
- Transfer the shrimp to a large bowl and add the potatoes. Add the olive oil, shallots, oregano, capers, lemon juice, salt, and pepper and toss together until evenly mixed. Serve on tiny plates or in small ramekins.
WARM SHRIMP-AND-POTATO SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Toss the potatoes and bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast 15 minutes. Meanwhile, toss the shrimp with the garlic, oregano, paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a medium bowl.
- Add the shrimp to the baking dish. Roast, stirring once, until the shrimp are just cooked through and the potatoes are golden brown, 12 to 15 more minutes.
- Toss the radicchio and romaine in a serving bowl with the lemon juice, the remaining 3 tablespoons olive oil, and salt and pepper to taste. Add the warm shrimp and vegetables and toss to combine. Top with the feta.
BASQUE POTATO SALAD
Steps:
- Wash potatoes and cook them in salt water. Remove them from water and let them cool down, about an hour. Once potatoes are at room temperature, slice them at about 1/2 inch thickness. Lay potato slices on a long oval plate. Only one layer. Slice tomatoes horizontally and very thinly. Place them, in one layer, on top of the potatoes. Slice the yellow spuash very thinly and place them on top of the tomatoes. Juliene the red onion and place on top of the squash. Sprinkle the salt on top, then add the virgin olive oil and finally the lemon juice.
SHIRLEY'S SHRIMP POTATO SALAD
This is a cool and refreshing salad that my mom used to make a lot, and my family has enjoyed for years. I know you will too! It's great at cookouts, picnics, family gatherings, wedding and baby showers, or just at home for the family...From my family to yours, ENJOY!
Provided by Lindas Busy Kitchen
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse off potatoes to clean, and boil in salted water, until fork inserted goes in easily.
- Do not over-cook potatoes, or potato salad will be mushy.
- When potatoes are done drain right away, peel and let cool.
- Put in refrigerator to chill.
- When chilled completely, cut them up into med.
- sized cubes and put in a lg bowl.
- Put back into fridge to keep chilled.
- Meanwhile, cut up celery, green pepper, carrots and olives into finely minced pieces.
- Add to potato mixture.
- Open can of shrimp and drain well.
- Rinse off shrimp in the can, and squeeze dry with can cover before removing from can.
- Flake shrimp well between fingers and add to potato and veggie mixture.
- Mix mayonnaise into salad and add salt and pepper to taste.
- Refrigerate until ready to eat.
- When ready to serve, place potato salad on a few leaves of lettuce.
- Serve with cucumber wedges.
- Variations:.
- Try adding 1/2 of a lg sweet onion, minced finely.
- Try adding 6 hard boiled eggs, mashed finely.
- Serve in a lg cucumber, sliced lengthwise and seeds removed.
- Serve in a hollowed out fresh tomato.
- Serve in a hollowed out green bell pepper.
Nutrition Facts : Calories 820.5, Fat 28.4, SaturatedFat 4.2, Cholesterol 56.1, Sodium 912.3, Carbohydrate 128.6, Fiber 14.5, Sugar 10.8, Protein 17.4
SHRIMP AND POTATO SALAD
Categories Salad Potato Fourth of July Quick & Easy Backyard BBQ Lunch Shrimp Spring Summer Healthy Boil Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 10
Steps:
- Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain. transfer onion to a large bowl; add vinegar and toss to coat. Set aside.
- Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, about 45 minutes. Drain. Let cool slightly. Using a kitchen towel, rub skins off potatoes. Cut potatoes into 3/4" pieces and transfer to a medium bowl; drizzle wine over. Season with salt and pepper and gently toss to combine; set aside.
- Add shrimp, tomatoes, and oil to bowl with onions. Season with salt and pepper and toss gently to incorporate. Let sit for 5 minutes until flavors meld. Add basil, toss gently, and serve.
CAJUN SHRIMP POTATO SALAD
I created this recipe myself and think you'll find it's the most unique potato salad you've ever tasted. With the addition of shrimp, it's practically hearty enough to be a main dish.More Cajun Salads Recipes
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- Place the potatoes in a large saucepan; add the water, seafood seasoning and salt. Bring to a boil. Reduce heat; cover and simmer for 25 minutes., Add the shrimp; cover and cook for 5 minutes or until shrimp turn pink and potatoes are tender. Drain. Peel and dice potatoes. Peel and devein shrimp; cut into pieces., In a large bowl, combine the potatoes, shrimp, onions and pimientos. In a small bowl, combine the mayonnaise, vinegar and sugar. Add to potato mixture; gently toss to coat. Season with additional salt. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 158 calories, Fat 9g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 1447mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
BASQUE SALAD
This recipe is inspired by Woolgrowers Restaurant in Bakersfield, California. Among the many appetizers they give, there is one that is very much like this salad which is handy to have in the refrigerator. It is very good and close to my inspiration.
Provided by MARILYN PERZIK
Categories Salad Vegetable Salad Recipes
Time 4h40m
Yield 6
Number Of Ingredients 15
Steps:
- In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.
- In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.
- Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley.
Nutrition Facts : Calories 300.4 calories, Carbohydrate 11.1 g, Fat 28.3 g, Fiber 2.3 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 394.6 mg, Sugar 5.6 g
BASQUE TOMATO SALAD
I lived in the Central Valley in California for many years which was one of the small handful of places in the U.S. where you could find authentic Basque food. This simple salad is wonderful after it has marinated for a couple of hours.
Provided by Teresa
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h20m
Yield 4
Number Of Ingredients 10
Steps:
- Place tomatoes in a shallow serving dish. Arrange onion rings on top. Arrange green bell pepper rings on top of onions.
- Combine olive oil, cider vinegar, garlic, parsley, salt, sugar, and black pepper in a jar. Close jar tightly and shake vigorously until dressing is well-mixed. Pour dressing over tomatoes, onions, and peppers. Refrigerate until flavors combine, about 2 hours.
Nutrition Facts : Calories 281.8 calories, Carbohydrate 8.8 g, Fat 27.2 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 589.4 mg, Sugar 4.7 g
SHRIMP POTATO SALAD
It's 10-minute magic! Turn deli potato salad into a shrimp salad you can serve to company.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- In large bowl, mix all ingredients. Garnish with additional fresh lemon thyme if desired.
Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 130 mg, Fat 4, Fiber 3 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 760 mg
More about "basque potato salad with shrimp recipes"
ASTRAY RECIPES: BASQUE SALAD
From astray.com
CREAMY OLD BAY SHRIMP SALAD - ONCE UPON A CHEF
From onceuponachef.com
BACON CHEESE POTATO SALAD - BASQUE CHEESECAKE RECIPE
From basquecheesecakerecipe.blogspot.com
SHRIMP AND BABY POTATO SALAD - FRAMED COOKS
From framedcooks.com
SHRIMP POTATO SALAD RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
BASQUE POTATO SALAD - THE FOOD SHOW
From foodshow.co.nz
BASQUE POTATO SALAD RECIPE | YUMMLY | RECIPE | POTATOE SALAD …
From pinterest.ca
SHRIMP-BOIL POTATO SALAD RECIPE | MYRECIPES
From myrecipes.com
BASQUE POTATO SALAD RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SHRIMP POTATO SALAD {ENSALADA DE PAPAS CON CAMARONES}
From laylita.com
BASQUE POTATO SALAD RECIPE | YUMMLY - PINTEREST
From pinterest.com
POTATO AND SHRIMP SALAD RECIPE — EATWELL101
From eatwell101.com
PUERTO RICAN SHRIMP POTATO SALAD (MAYO FREE) - LATINA MOM MEALS
From latinamommeals.com
RECIPES SHRIMP, EGGS, AND POTATO SALAD | SOSCUISINE
From soscuisine.com
SHRIMP AND POTATO SALAD RECIPE | BON APPéTIT
From bonappetit.com
CAJUN SHRIMP POTATO SALAD RECIPE | MYRECIPES
From myrecipes.com
BASQUE POTATO SALAD RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
FAVORITE BASQUE RECIPES – EUSKAL KAZETA
From euskalkazeta.com
SHRIMP/POTATO SALAD - RECIPE | COOKS.COM
From cooks.com
SHRIMP AND SALAD RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
WOOLGROWERS TOMATO SALSA RECIPE - FOOD NEWS
From foodnewsnews.com
BASQUE POTATO SALAD WITH SHRIMP - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love