Shrimp potato salad

Yield: 6 Servings

Measure 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 \N Coriander seeds
6 \N Cloves
¼ teaspoon Mustard seeds
½ \N Inch Fresh ginger


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

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