This Low Country Shrimp and Potato Salad is a delightful twist on a traditional shrimp boil. The creamy dressing, with a hint of tang from the mustard and vinegar, pairs perfectly with the seasoned shrimp, potatoes, and eggs. It’s a delicious dish that will definitely stand out at your next party!

Ingredients

Dressing

• • • 2 stalks celery, thinly sliced

    • 1 cup mayonnaise

    • 1/2 cup yellow mustard

    • 1/2 cup white vinegar

    • 1/4 cup pickle relish

    • 2 tablespoons seafood boil seasoning

    • 2 tablespoons smoked paprika

    • 1 bunch green onions, thinly sliced

    • Salt and freshly ground black pepper, to taste

Low Country Boil

• • • 2 quarts water

    • 2 lemons, halved

    • 5 whole garlic cloves, peeled

    • 1/2 cup seafood boil seasoning 

    • 2 pounds new potatoes, quartered

    • 6 large eggs

    • 1 pound raw shrimp, peeled and deveined

Directions

1. Prepare the Dressing:
   In a large bowl, whisk together the sliced celery (including the leaves), mayonnaise, yellow mustard, white vinegar, pickle relish, seafood boil seasoning, and smoked paprika until smooth. Stir in the sliced green onions. Season with salt and freshly ground black pepper to taste. Refrigerate the dressing while you prepare the salad.
2. Cook the Low Country Boil:
   In a large pot, combine 2 quarts of water, halved lemons, garlic cloves, and 1/2 cup seafood boil seasoning. Bring the mixture to a boil over medium heat, allowing the flavors to infuse the broth.
3. Boil the Potatoes, Eggs, and Shrimp:
   Add the quartered potatoes to the boiling broth and cook for about 10 minutes, until they start to become tender. Then, carefully add the eggs and shrimp to the pot. Turn off the heat, cover the pot, and let everything sit in the hot water for 10 minutes. This allows the shrimp to cook perfectly without overcooking.
4. Cool the Ingredients:
   Using a slotted spoon, remove the shrimp, potatoes, and eggs from the pot and transfer them to a baking sheet to cool slightly. Once the eggs are cool enough to handle, peel them and set aside.
5. Assemble the Salad:
   Stir the cooled potatoes into the prepared dressing. Break the peeled eggs into the potato mixture and gently mix until combined. Finally, stir in the shrimp, ensuring everything is evenly coated with the dressing.
6. Chill and Serve:
   Cover the bowl with plastic wrap and refrigerate the salad until ready to serve. This dish is best served very cold, allowing all the flavors to meld together.

Nutrition Facts

• • • Calories: 918

    • Fat: 53g

    • Carbs: 80g

    • Protein: 35g

COOK’S CHOICE The Original Better Breader Bowl All-in-One