Shrimp potato salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp; approximately * |
| 1½ | pounds | Red potatoes |
| 1 | cup | Cucumber; chopped |
| 1 | cup | Spiced pineapple; drained |
| ½ | cup | Green onions; sliced |
| ⅓ | cup | Red bell pepper; chopped |
| ⅓ | cup | Celery; chopped |
| ½ | cup | Mayonnaise |
| ¼ | cup | Spiced pineapple juice |
| ¼ | cup | Olive oil |
| 2 | tablespoons | Lime juice |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Cayenne pepper |
| 1½ | cup | Fresh pineapple; pared; cored and chopped |
| ½ | cup | White vinegar |
| ½ | cup | Sugar |
| 12 | Coriander seeds | |
| 6 | Cloves | |
| ¼ | teaspoon | Mustard seeds |
| ½ | Inch 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