Saucy Shrimp And Potato Salad Rsc Recipes

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SHRIMP POTATO SALAD



Shrimp Potato Salad image

Make and share this Shrimp Potato Salad recipe from Food.com.

Provided by gailanng

Categories     Weeknight

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2 cups mayonnaise
2 tablespoons yellow mustard
1 teaspoon lemon juice
2 lbs potatoes, boiled and diced
1/2 cup onion, chopped
1/2 cup green onion, sliced thin
5 -6 hard-boiled eggs, chopped
2 tablespoons pickles, dill (optional) or 2 tablespoons sweet pickles (optional)
1 cup celery, chopped fine
1 lb shrimp, cooked and diced
1/4 teaspoon salt
1/4 teaspoon pepper
paprika

Steps:

  • In a small bowl, mix together mayonnaise, mustard and lemon juice; set aside.
  • Combine all remaining ingredients, being careful not to mash.
  • Carefully stir in mayonnaise mixture until well blended.
  • Garnish with a dusting of paprika.

SHRIMP AND POTATO SALAD



Shrimp and Potato Salad image

Provided by Food Network

Yield 8 to 10 as part of a selection

Number Of Ingredients 10

2 pounds small red potatoes, quartered
2 teaspoons salt,divided and 1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 pound medium raw shrimp, peeled and deveined
2 cloves garlic, finely chopped
1/2 cup extravirgin olive oil
3 shallots, finely chopped
1 small bunch oregano, leaves only, finely chopped
3 tablespoons capers
2 tablespoons lemon juice

Steps:

  • Place the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear. Place the potatoes in a saucepan and cover with fresh water. Add 1 teaspoon salt and bring up to the boil. Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender but not flaking. Drain in a colander.
  • In a heavy skillet, heat the olive oil over medium heat. Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so. Add the garlic and cook for 2 minutes more, or until shrimps are pink. Do not overcook.
  • Transfer the shrimp to a large bowl and add the potatoes. Add the olive oil, shallots, oregano, capers, lemon juice, salt, and pepper and toss together until evenly mixed. Serve on tiny plates or in small ramekins.

SAUCY HERBED SHRIMP



Saucy Herbed Shrimp image

This is a super fast recipe to speed dinner to the table on a busy night. I spooned this over bow tie pasta in a large pasta bowl and served it family style with a garden salad & bread. I hope you enjoy my RSC #7 creation.

Provided by Susie D

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb shrimp, peeled, deveined, and tails removed
1 tablespoon olive oil
1 large green bell pepper, julienned
1 medium orange bell pepper, julienned
1 medium onion, cut into strips
1/2 lb fresh green beans, ends removed and cut into 2 pieces
2 garlic cloves, minced
2 roma tomatoes, coarsely chopped
1/2 cup white wine
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1 teaspoon cracked black pepper
1/2 cup parmesan cheese, shredded

Steps:

  • Cut all vegetables ahead as this dish cooks quickly.
  • Pour oil into large skillet and heat.
  • Add minced garlic and onion: stir until nearly translucent.
  • Add green beans, both bell peppers: stir until nearly done, leaving them crisp tender.
  • Add shrimp, wine, and seasonings: stir until shrimp is pink & wine is reduced.
  • Add tomatoes and stir in; cook one minute more.
  • Spoon over pasta or rice. Sprinkle with grated parmesan & serve hot.
  • I also topped this with a sprinkle of French Grey sea salt & more fresh cracked black pepper.

Nutrition Facts : Calories 299.4, Fat 9.3, SaturatedFat 3, Cholesterol 250, Sodium 1492.3, Carbohydrate 15.6, Fiber 4.1, Sugar 6.5, Protein 33.1

WARM SHRIMP-AND-POTATO SALAD



Warm Shrimp-and-Potato Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound small red-skinned potatoes, halved
1 green bell pepper, thinly sliced
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound medium shrimp, peeled, deveined and halved crosswise
2 cloves garlic, chopped
1 teaspoon dried oregano
1/2 teaspoon paprika
1 small head radicchio, torn into bite-size pieces
1 romaine heart, torn into bite-size pieces
1 1/2 tablespoons fresh lemon juice
1/2 cup crumbled feta cheese

Steps:

  • Preheat the oven to 400 degrees F. Toss the potatoes and bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast 15 minutes. Meanwhile, toss the shrimp with the garlic, oregano, paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a medium bowl.
  • Add the shrimp to the baking dish. Roast, stirring once, until the shrimp are just cooked through and the potatoes are golden brown, 12 to 15 more minutes.
  • Toss the radicchio and romaine in a serving bowl with the lemon juice, the remaining 3 tablespoons olive oil, and salt and pepper to taste. Add the warm shrimp and vegetables and toss to combine. Top with the feta.

CRISPY SHRIMP AND POTATOES WITH BARBECUE RANCH #RSC



Crispy Shrimp and Potatoes With Barbecue Ranch #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This is a riff on one of my favorite appetizers - fried shrimp and potatoes tossed in a barbecue ranch dressing make for great party snacks! I added long hot peppers for extra heat, but you can leave those out to your liking.

Provided by pamelavachon

Categories     Weeknight

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup Hidden Valley® Original Ranch® Dressing
1 tablespoon mayonnaise
2 tablespoons barbecue sauce (any variety)
1 cup canola oil
1 lb medium shrimp, raw, shelled and de-veined
1 cup panko breadcrumbs
1 tablespoon lemon zest (from one lemon)
1 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper
4 red potatoes, cut into disks
2 long hot peppers, thinly sliced into rounds
2 tablespoons chives, minced

Steps:

  • In a small bowl combine Hidden Valley Ranch dressing, mayonnaise, and barbecue sauce. Stir to combine and set aside.
  • In a medium saucepan, heat canola oil over medium high heat.
  • In another bowl combine panko breadcrumbs, lemon zest, 1/2 tsp salt and pepper. Toss shrimp in breadcrumb mixture until thoroughly coated.
  • Test cooking oil by dropping a few breadcrumbs in the oil - they should sizzle without browning immediately.
  • Place potato slices in oil and cook until golden brown, about 3 minutes. Remove with slotted spoon to a paper towel-lined plate.
  • Working in 2 or 3 batches, cook shrimp and long hot pepper slices together until shrimp turn pink and coating is golden brown, about 2 minutes each batch. Remove with slotted spoon to same paper towel-lined plate as potatoes and allow to drain. Sprinkle with remaining 1/2 tsp of salt.
  • Place shrimp, potatoes, and peppers in a bowl and toss with barbecue ranch sauce until thoroughly coated. Transfer to a plate and garnish with minced chives. Serve immediately.

Nutrition Facts : Calories 927.3, Fat 66.4, SaturatedFat 5.9, Cholesterol 149.2, Sodium 1716.3, Carbohydrate 61.5, Fiber 5.6, Sugar 8.2, Protein 23.8

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