Shrimp-Boil Potato Salad

Shrimp-boil Potato Salad Recipe

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Gregory Perry


Easy to make and it will spoil the taste buds.

★★★★★ 1 vote
30 Min


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3-oz package boil-in-bag shrimp-and-crab boil
3 lb
baby red potatoes, halved
1 lb
smoked link sausage, cut into 1/2 inch pieces
ears fresh corn, husks removed
2 lb
peeled and deveined, jumbo raw shrimp with tails (26/30 count)
1/2 c
fresh lemon juice
1/2 c
olive oil
1/4 c
chopped fresh flat-leaf parsley
3 Tbsp
creole mustard
1 clove
garlic clove, pressed
green onions
1 tsp

How to Make Shrimp-Boil Potato Salad


  • 1Bring 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.
  • 2Meanwhile, whisk together lemon juice and next 7 ingredients in a medium bowl.
  • 3Drain 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.

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About Shrimp-Boil Potato Salad

Hashtags: #potato, #shrimp

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