Cajun Shrimp Potato Salad Recipes

CAJUN SHRIMP POTATO SALAD

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.

CREOLE POTATO SALAD

Steps:

• Add potatoes to a large pot of cold water and season with salt. Bring to a boil, reduce to a simmer and cook until tender, 12 to 15 minutes. Drain well.
• Mix together the eggs, mustards, mayonnaise, pickle relish and some salt and pepper to taste in a large bowl. Add the drained potatoes and stir well to combine.

SHRIMP POTATO SALAD

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.

CAJUN POTATO SALAD

Steps:

• Place the potatoes in a large saucepan or Dutch oven;
• 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 the potatoes.
• Peel and devein the shrimp, cut into pieces.
• In a large bowl, combine the potatoes, shrimp, onions and pimentos.
• In a small bowl, combine the mayonnaise, vinegar and sugar.
• Add to the potato mixture and gently toss to coat.
• Season with additional salt, if desired.
• Cover and refrigerate for at least 1 hour before serving.

CAJUN POTATO SALAD

Steps:

• Place the potatoes in a large saucepan and add water, seafood seasoning, and salt.
• Bring to a boil. Reduce heat and cover and simmer for 25 minutes.
• Add the shrimp and cover and cook for 5 minutes or until shrimp turn pink and potatoes are tender.
• Drain. Peel and dice potatoes. Peel and devein shrimp and 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 and toss gently to coat.
• Season with the additional salt.
• Cover and refrigerate for at least 1 hour before serving.

OVEN-ROASTED CAJUN SHRIMP

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium to medium-low and simmer until barely tender, 10 to 12 minutes. Stir in corn during the last 5 minutes. Drain well.
• Arrange shrimp, sausage, potatoes, and corn in a single layer in a large 4-inch-deep roasting pan. Cut butter into slices and place on top.
• Combine Worcestershire sauce, soy sauce, olive oil, garlic, oregano, salt, hot sauce, and cayenne in a small bowl. Pour sauce over the shrimp mixture. Top with lemon slices.
• Roast in the preheated oven until shrimp turns pink, basting and turning often, about 10 minutes.