Thursday, June 12, 2014

{soups-salads-and-salad-dressings} Shrimp Potato Salad Recipe

 

Shrimp Potato Salad Recipe




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.


Quick 

Contest Winning



TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4-6 servings


Ingredients

    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 (8 ounces) 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



Directions

    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. Yield: 4-6 servings.





Nutritional Facts

1 serving (1 each) equals 254 calories, 8 g fat (5 g saturated fat), 142 mg cholesterol, 533 mg sodium, 24 g carbohydrate, 2 g fiber, 19 g protein.

Originally published as Shrimp Potato Salad in Country June/July 1997, p49







             Beth Layman  :)


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