Country Potato Salad Recipes Recipe For Shrimp

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.

SHRIMP POTATO SALAD

Steps:

• 1. Combine all ingredients except for the mayonnaise, mustard, and parsley.
• 2. Toss gently then add mayo a little at a time. I add the mustard and mix it into the first scoop of mayo so it's well blended). Add parsley flakes.
• 3. Finish adding mayo to get the right consistency.
• 4. Salt and pepper to taste.
• 5. Chill.

SHRIMP AND POTATO SALAD

Steps:

• Mix together the potatoes, celery, relish, eggs, and salt.
• Mix together sour cream, mayo, and dry Italian dressing mix.
• Combine the potatoe mixture with sour cream mixture; refrigerate.
• To serve, add the shrimp and serve in a salad bowl lined with lettuce.

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.

SHIRLEY'S SHRIMP POTATO SALAD

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.

FRENCH COUNTRY POTATO SALAD

Steps:

• In a pot with a steamer insert, steam the potatoes until tender, about 15 minutes. (The potatoes can also be cooked in boiling salted water for the same amount of time.) Remove from the heat and let cool to room temperature.
• In a pot of boiling water, blanch the leeks for 30 seconds, or until tender. Rinse in cold water and drain. Set aside.
• Cut the roasted peppers in 1/2 crosswise and then cut them into 1/2-inch slices.
• Cut each potato into 8 pieces. In a medium bowl, mix the potatoes, leeks, peppers, thyme, and tarragon. In a separate bowl, stir together the Champagne vinaigrette with the mustard. Drizzle the vinaigrette on the potato salad and toss gently until the vinaigrette coats the salad evenly. Season with the salt and pepper and toss again.
• In a small bowl, whisk the vinegar and salt together until the salt dissolves. Slowly whisk in the oil until the dressing is well blended. Season with pepper, to taste.

GARLIC SHRIMP WITH POTATO-CUCUMBER SALAD

Steps:

• Put the potatoes in a medium saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil; reduce the heat to a steady simmer and cook until tender, 12 to 15 minutes. Drain and transfer to a bowl. Toss with 1 tablespoon vinegar and season with salt and pepper. Refrigerate until cooled.
• Meanwhile, whisk together the yogurt, mayonnaise, shallot, remaining 3 tablespoons vinegar and 2 tablespoons water in a small bowl. Season with salt and pepper and set aside.
• Season the shrimp with salt, pepper and the paprika. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until browned on the bottom, about 2 minutes. Flip the shrimp and add the garlic to the pan; cook until the shrimp are just cooked through and the garlic is golden, 1 to 2 minutes. Remove from the heat.
• Add the cucumbers, yogurt mixture and about half of the mint to the potatoes. Toss well and season with salt and pepper. Divide among plates. Add the shrimp and any juices from the skillet to the plates. Top with the remaining mint.