Saucy Shrimp And Potato Salad Rsc Recipes

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SHRIMP POTATO SALAD



Shrimp Potato Salad image

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

1 pound cooked medium shrimp, peeled and deveined
2 tablespoons lemon juice
4 cups cubed peeled potatoes, cooked and cooled
1/4 cup sliced green onions
1/4 cup minced fresh parsley
1 cup sour cream
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon dried tarragon
1/4 teaspoon ground mustard
1/8 teaspoon celery seed
1 garlic clove, minced, optional

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.

SHRIMP AND POTATO SALAD



Shrimp and Potato Salad image

Provided by Food Network

Yield 8 to 10 as part of a selection

Number Of Ingredients 10

2 pounds small red potatoes, quartered
2 teaspoons salt,divided and 1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 pound medium raw shrimp, peeled and deveined
2 cloves garlic, finely chopped
1/2 cup extravirgin olive oil
3 shallots, finely chopped
1 small bunch oregano, leaves only, finely chopped
3 tablespoons capers
2 tablespoons lemon juice

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



Warm Shrimp-and-Potato Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound small red-skinned potatoes, halved
1 green bell pepper, thinly sliced
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound medium shrimp, peeled, deveined and halved crosswise
2 cloves garlic, chopped
1 teaspoon dried oregano
1/2 teaspoon paprika
1 small head radicchio, torn into bite-size pieces
1 romaine heart, torn into bite-size pieces
1 1/2 tablespoons fresh lemon juice
1/2 cup crumbled feta cheese

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.

POPCORN SHRIMP AND AVOCADO SUSHI AND CREAMY RANCH SAUCE #RSC



Popcorn Shrimp and Avocado Sushi and Creamy Ranch Sauce #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Popcorn shrimp and avocado on sushi rice which is seasoned with lemon juice instead of rice vinegar. For sauce, Hidden Valley Ranch dressing, soy suce and parmesan cheese. Easy to make because this is like a Scop Sushi. No need to shape or roll up.

Provided by Hidemi

Categories     Rice

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 14

1 cup sushi rice, uncooked
1/3 cup lemon juice
2 tablespoons sugar
1/2 teaspoon salt
1/2 lb shrimp, cooked and without tail
2 tablespoons all-purpose flour
1 egg, beaten
2 tablespoons milk
1 teaspoon mayonnaise
2/3 cup breadcrumbs
1 avocado
1/4 cup Hidden Valley® Original Ranch® Dressing
1 teaspoon soy sauce
1 teaspoon parmesan cheese

Steps:

  • 1. Rinse the sushi rice several times in running water until water gets clear. Drain in a colander. Cook in a saucepan with a lid or rice cooker according to package directions.
  • 2. While rice is cooking, make popcorn shrimp. Clean shrimp with running water, drain completely and sprinkle all-purpose flour (not listed) lightly. In a bowl, combine all-purpose flour, egg, milk and mayonnaise. Mix well. Dip each shrimp in the batter and coat with bread crumbs.
  • 3. In a skillet, heat canola oil and deep-fry shrimp until golden browned and crisp. (350 degrees F) Drain on paper towel. Set aside.
  • 4. Make sauce for sushi rice. In a small bowl, combine lemon juice, sugar and salt. Mix well.
  • 5. When the rice is done, transfer to the medium bowl. Add the sauce for sushi and mix gently. Don't stir too much. Let cool.
  • 6. Make sauce for topping. In a bowl, combine ranch dressing, soy sauce and parmesan cheese. Mix well.
  • 7. Halve avocado, remove seed and slice each halved avocado thinly.
  • 8. Place the sushi rice into 8x8 clear baking dish. Spread about 2/3 of ranch dressing sauce, arrange sliced avocadoes and put popcorn shrimp. Spread the rest of sauce on top.

Nutrition Facts : Calories 677.7, Fat 25.2, SaturatedFat 4.4, Cholesterol 166.2, Sodium 1380, Carbohydrate 90.6, Fiber 7.7, Sugar 11.7, Protein 22.7

SHRIMP AND POTATO SALAD



Shrimp and Potato Salad image

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

1 small red onion (about 4 ounces), thinly sliced into rings
5 tablespoons red wine vinegar
1 3/4 pounds unpeeled russet potatoes
Kosher salt
1/4 cup dry white wine
Freshly ground black pepper
1 pound large shrimp, cooked, peeled, and deveined, cut into 3/4" pieces
3 plum tomatoes (about 2/3 pounds), quartered lengthwise, then crosswise
5 tablespoons extra-virgin olive oil
6 fresh basil leaves, thinly sliced

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.

SHRIMP POTATO SALAD



Shrimp Potato Salad image

Make and share this Shrimp Potato Salad recipe from Food.com.

Provided by gailanng

Categories     Weeknight

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2 cups mayonnaise
2 tablespoons yellow mustard
1 teaspoon lemon juice
2 lbs potatoes, boiled and diced
1/2 cup onion, chopped
1/2 cup green onion, sliced thin
5 -6 hard-boiled eggs, chopped
2 tablespoons pickles, dill (optional) or 2 tablespoons sweet pickles (optional)
1 cup celery, chopped fine
1 lb shrimp, cooked and diced
1/4 teaspoon salt
1/4 teaspoon pepper
paprika

Steps:

  • In a small bowl, mix together mayonnaise, mustard and lemon juice; set aside.
  • Combine all remaining ingredients, being careful not to mash.
  • Carefully stir in mayonnaise mixture until well blended.
  • Garnish with a dusting of paprika.

SHIRLEY'S SHRIMP POTATO SALAD



Shirley's Shrimp Potato Salad image

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

10 large potatoes
2 cups mayonnaise (Do NOT use fat free or low fat)
1 (6 ounce) can shrimp, drained well and flaked
2 celery ribs, minced fine
1/2 green pepper, minced fine
1 medium carrot, minced fine
20 green olives, minced fine
salt and pepper, to taste
lettuce leaf

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 POTATO SALAD



Shrimp Potato Salad image

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

2 packages (4 ounces each) frozen cooked salad shrimp, thawed and drained
2 pints (4 cups) deli potato salad
4 medium green onions, chopped (1/4 cup)
1 tablespoon chopped fresh lemon thyme or regular thyme leaves

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

CAJUN SHRIMP POTATO SALAD



Cajun Shrimp Potato Salad image

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

5 medium red potatoes
6 cups water
3 tablespoons seafood seasoning
1 tablespoon salt
1 pound medium uncooked shrimp
1/4 cup chopped green onions
1 jar (2 ounces) diced pimientos, drained
1/2 cup mayonnaise
1 teaspoon cider vinegar
1/2 teaspoon sugar
Additional salt to taste

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.

SHRIMP AND POTATO SALAD



Shrimp and Potato Salad image

Make and share this Shrimp and Potato Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups boiled shrimp, chopped
3 cups cooked potatoes, cubed
1 cup celery, diced
1/2 cup sweet pickle relish
2 hardboiled egg, chopped
1 teaspoon salt
1/2 cup sour cream
2 tablespoons mayonnaise
1/2 ounce Italian salad dressing mix (half of a 1 oz. package)

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.

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