BRENNANS SHRIMP BOIL POTATO SALAD

Serving Size: 15 - 20 sides

Brennan’s Shrimp Boil Potato Salad

INGREDIENTS

• 1 pound medium shrimp, head & tail on
• 1/2 cup Zatarain’s Pro Boil
• 5 cloves garlic
• 2 stalks celery
• 1 medium onion
• 3 bay leaves
• 2 pounds Russet potatoes
• 3/4 cup mayonnaise
• 1/2 cup sliced green onions
• 1/4 cup chopped red onions
• 1/2 cup chopped celery
• 2 tablespoons Creole mustard
• 1/2 cup white vinegar
• Salt and pepper to taste

INSTRUCTIONS

Combine 1.5 gallons of water, Zatarain’s, garlic, celery, onion and bay leaves into a large boiling pot. Bring seasoned water to a boil, reduce heat and simmer for 20 minutes. Add shrimp all at once, stir and turn off heat. Let stand for 6 minutes and strain. Allow shrimp to cool. Peel and refrigerate.

Peel, dice and boil potatoes until fork tender. Strain, transfer to a mixing bowl and allow to cool. Add remaining ingredients. Mix well. Add shrimp either chopped or left whole. Season to taste and refrigerate 30 minutes before serving.