SHRIMP BOIL POTATO SALAD

Sunday, October 27, 2019

SHRIMP BOIL POTATO SALAD II SOUTHERN LIVING

Shrimp-Boil Potato Salad

Yield

Makes 6 servings July 2012

SOUTHERN LIVING

Shrimp-Boil Potato Salad contains all the favorite ingredients of a low-country boil that are tossed togther in a main-dish salad.

   Ingredients

1 (3-oz.) package boil-in- bag shrimp- and-crab boil

3 pounds baby red potatoes, halved

1 pound smoked link sausage, cut into 1/2-inch pieces

4 ears fresh corn, husks removed

2 pounds peeled and deveined, jumbo raw shrimp with tails (2 6/30 count )

1/2 cup fresh lemon juice

1/3 cup olive oil

1/4 cup chopped fresh flat-leaf parsley

3 tablespoons Creole mustard

4 green onions, sliced

1 garlic clove, pressed

1 teaspoon paprika

1 teaspoon prepared horseradish

How to Make It

Step 1 Bring 10 cups water to a boil in a Dutch oven over high heat; add crab boil, potatoes, and sausage; return to a boil, and cook 10 minutes. Add corn, and return to a boil. Cook 3 minutes or until potatoes are tender. Add shrimp; cover, remove from heat, and let stand 5 minutes or just until shrimp turn pink.

Step 2 Meanwhile, whisk together lemon juice and next 7 ingredients in a medium bowl.

   Step 3 Drain shrimp mixture. Cut kernels from cobs. Discard cobs. Stir together corn kernels, shrimp mixture, and lemon juice mixture in a large bowl. Serve immediately, or cover and chill up to 24 hours.