Shrimp potato salad

6 Servings

Ingredients

QuantityIngredient
1poundsShrimp; approximately *
poundsRed potatoes
1cupCucumber; chopped
1cupSpiced pineapple; drained
½cupGreen onions; sliced
cupRed bell pepper; chopped
cupCelery; chopped
½cupMayonnaise
¼cupSpiced pineapple juice
¼cupOlive oil
2tablespoonsLime juice
1teaspoonSalt
teaspoonCayenne pepper
cupFresh pineapple; pared; cored and chopped
½cupWhite vinegar
½cupSugar
12Coriander seeds
6Cloves
¼teaspoonMustard seeds
½Inch Fresh ginger

Directions

SPICED PINEAPPLE & JUICE

Cook shrimp in rapidly boiling, lightly salted water for 2 to 3 minutes; drain and cool. Set aside. Cook potatoes, drain. When cool enough to handle; peel and cube. Combine shrimp, potatoes, cucumber; spiced pineapple, onions, red bell pepper and celery; toss to mix. Combine remaining ingredients and pour over salad. Toss to mix. Chill to allow flavors to blend.

Spiced Pineapple & juice: Combine vinegar, sugar, spices and ginger in saucepan; bring to a boil and simmer 5 minutes. Add prepared pineapple and simmer 10 to 15 minutes. Discard coriander seeds, cloves and ginger. Cool before using. Makes about 1 cup.

*(Note: recipe calls for "1 to ½ lbs. Individually quick frozen, peeled & deveined shrimp") *REF: Shrimp Recipes 11-Apr-98 WEBstationONE from San Diego, Ca, USA. Shrimp Recipes and cooking tips from supplier, Ocean Garden: see

1998-Apr Hanneman/Buster

Recipe by: *

Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 11, 1998