Spicy Shrimp Potato Salad
Posted: Sun Jun 28, 2009 2:03 pm
Spicy Shrimp Potato Salad
Spicy Shrimp
Ingredients:
2 T red chili
2 T ancho chili
2 tsp. black pepper
2 tsp. sugar
1 tsp. dry mustard
1 tsp. kosher salt
1 tsp. cumin
2 oz. canola oil
2 oz. shrimp plus 1 jumbo shrimp per person
Preparation:
Place spices in a steel bowl and add canola oil to make a paste. Marinate shrimp in spices. Heat grill or grill pan. Grill shrimp for 3 to 4 minutes until cooked on each side; remove from heat. Peel shrimp. Put aside 1 jumbo shrimp per person to be used as a garnish. Dice the rest of the shrimp for use in the potato salad.
Spicy Shrimp Potato Salad
Ingredients:
1 lb. Yukon potatoes, peeled and diced
2 oz. diced Spicy Shrimp
1 oz. fresh red pepper, finely diced
1 oz. fresh green pepper, finely diced
1/2 oz. red onion, finely diced
1 oz. celery, finely diced
1/2 oz. green onion, finely diced
2.5 oz. fresh mayonnaise
7 cilantro leaves, minced
5 fresh basil leaves, minced
Kosher salt to taste
Black pepper to taste
Preparation:
In salted boiling water blanch potatoes until soft, a bit more than a normal potato salad so they will blend well with the seafood. Strain and cool to room temperature. Add all remaining ingredients; season to taste.
Spicy Shrimp
Ingredients:
2 T red chili
2 T ancho chili
2 tsp. black pepper
2 tsp. sugar
1 tsp. dry mustard
1 tsp. kosher salt
1 tsp. cumin
2 oz. canola oil
2 oz. shrimp plus 1 jumbo shrimp per person
Preparation:
Place spices in a steel bowl and add canola oil to make a paste. Marinate shrimp in spices. Heat grill or grill pan. Grill shrimp for 3 to 4 minutes until cooked on each side; remove from heat. Peel shrimp. Put aside 1 jumbo shrimp per person to be used as a garnish. Dice the rest of the shrimp for use in the potato salad.
Spicy Shrimp Potato Salad
Ingredients:
1 lb. Yukon potatoes, peeled and diced
2 oz. diced Spicy Shrimp
1 oz. fresh red pepper, finely diced
1 oz. fresh green pepper, finely diced
1/2 oz. red onion, finely diced
1 oz. celery, finely diced
1/2 oz. green onion, finely diced
2.5 oz. fresh mayonnaise
7 cilantro leaves, minced
5 fresh basil leaves, minced
Kosher salt to taste
Black pepper to taste
Preparation:
In salted boiling water blanch potatoes until soft, a bit more than a normal potato salad so they will blend well with the seafood. Strain and cool to room temperature. Add all remaining ingredients; season to taste.