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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
2. Meanwhile, whisk together lemon juice and next 7 ingredients in a medium bowl.
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.
4. Note: We tested with Conecuh Original Smoked Sausage.
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