The Ultimate Recipe for a Hearty Seafood Potato Salad
If you’re looking for a refreshing and delicious dish to impress your guests, look no further than this seafood potato salad recipe. Packed with flavors and textures, this dish is guaranteed to be a crowd-pleaser. In this article, we’ll walk you through the step-by-step process of creating this mouthwatering masterpiece.
Ingredients and Tools
To make this seafood potato salad, you will need the following:
- 2 Large Russet potatoes (approximately 3 pounds in total)
- 6 Large eggs
- 1 1/2 pounds of small Louisiana shrimp
- Regular mustard
- Zatarain’s creole mustard
- Sweet relish
- 1 Yellow onion
- Green onion
- Black pepper
- Tony Chachere’s creole seasoning
- Chef Paul’s seafood and vegetable magic
- Onion powder
- Garlic powder
- Dried parsley
- Cayenne pepper
- Large or medium-sized bowl
- Potato peeler
Preparation of Ingredients
Step 1: Begin by chopping half of a yellow onion, 2 ounces of green onions, and 2 or 3 ribs of celery. Remember to rinse the celery before chopping.
Step 2: Peel the large Russet potatoes using a potato peeler. Then, chop each potato into small or medium-sized cubes. Place the potato cubes in a large bowl and add 5 cups of water and 2 tablespoons of vinegar. Stir well and let them soak for 12 minutes. Afterward, strain the potato cubes and set them aside for cooking.
Step 3: Remove the heads and shells from the shrimp tails. Place the heads and shells in one bowl and the tails in another.
Step 4: Carefully cut open the back of each shrimp tail to remove its digestive tract. Rinse the shrimp tails with cold water and store them in an airtight container in the fridge until ready to be cooked.
Making the Shrimp Stock
Step 5: Preheat your fire to medium heat. In a large pot, combine 3 quarts of water, 2 teaspoons of salt, and 2 teaspoons of Tony Chachere’s creole seasoning. Let the mixture simmer. Add the shrimp heads and shells, stirring until fully combined. Simmer for 30 to 35 minutes.
Step 6: Using a mesh strainer placed over a medium-sized bowl, strain the mixture to remove the shrimp heads and shells.
Cooking the Potato Cubes
Step 7: Preheat your fire to medium heat. Add the shrimp stock to a large pot and let it come to a simmer. Add 2 to 3 teaspoons of Zatarain’s crab boil or Tony Chachere’s creole seasoning, along with the potato cubes. Stir and let them simmer for 12 minutes or until the potato cubes are tender. Remove the potato cubes from the pot using a strainer and transfer them to a large or medium-sized bowl to cool. Once cooled, refrigerate the potatoes for 1 to 4 hours. You can reuse the leftover shrimp stock in other recipes or freeze it for future use.
Preparing and Cooking the Eggs
Step 8: Preheat your fire to medium heat. In a medium-sized pot, bring 1 1/2 quarts of water to a simmer. Carefully add the eggs and let them simmer for 12 minutes. Remove the eggs from the boiling water and place them in a bowl of ice water to cool.
Step 9: Once the eggs have cooled, gently tap the top and bottom of each egg on a counter. Peel the eggs under cold running water. Cut an incision around the egg whites, remove the egg yolks, and place them in a small bowl. Chop the egg whites finely and place them in a separate bowl.
Cooking the Shrimp
Step 10: Preheat your fire to medium heat. In a large saucepan, combine 2 or 3 tablespoons of shrimp stock, shrimp tails, 1/8 teaspoon of salt, 1 teaspoon of Chef Paul’s seafood magic, and 1/8 teaspoon of black pepper. Stir and sauté the mixture for 4 minutes, stirring occasionally. Turn off the fire and transfer the sautéed shrimp tails to a medium-sized bowl. Once cooled, refrigerate them for 1 to 4 hours.
Egg and Mayonnaise Mixture
Step 11: Mash the egg yolks with a spoon. Add 1/2 cup of mayonnaise, 3 teaspoons of regular mustard, 1 teaspoon of Zatarain’s creole mustard, 1/8 teaspoon of salt, 1/4 teaspoon of Tony Chachere’s creole seasoning, 1/8 teaspoon of Chef Paul’s vegetable or seafood magic, 1/4 teaspoon of cayenne pepper, 1/4 teaspoon of onion powder, and 1/4 teaspoon of garlic powder. Stir with a whisk until the mixture becomes creamy and smooth.
Assembling Your Potato Salad
Step 12: In the bowl with the potato cubes, add the chopped egg whites, 1/4 cup of chopped yellow onion, 1/4 cup of chopped green onion, 1/4 cup of chopped celery, 1/3 cup of sweet relish, the cooked shrimp tails, and the egg and mayonnaise mixture. Stir until well combined. Sprinkle a light amount of Tony Chachere’s creole seasoning and dried parsley on top. Place the bowl in the fridge for 4 hours or overnight to allow the flavors to meld together.
Congratulations! You’ve successfully created a delectable seafood potato salad. The combination of tender shrimp, creamy potatoes, and flavorful seasonings is sure to make this dish a hit at any gathering. For more mouthwatering recipes and culinary inspiration, visit Ratingperson. Enjoy your seafood potato salad!
YouTube Instructional Video
For a visual guide on how to make this delicious seafood potato salad, check out our helpful instructional video: YouTube Instructional Video