Tuesday, August 13, 2013

Potato Salad...Caribbean style

My version of potato salad has a nice addition...shrimp! Potato, shrimp, red bell pepper, corn and green peas are mixed in a creamy garlicky-lime-cilantro mayo with a touch of sweetness. Make this at your next BBQ, it's some good stuff :)


3 lbs Russet potatoes
1 lb large shrimp, peeled and deveined
1 cup mayonnaise
juice from 1 lime
2 tbsp white sugar
10 cloves garlic, minced
1 bunch cilantro, chopped
1 red bell pepper, diced
15 oz sweet kernel corn
15 oz green peas
coarse sea salt, to taste
freshly ground black pepper, to taste

1. Place potatoes in a large pot of salted water. Bring to a boil over medium-high heat. Let cook until potatoes are tender, about 45 minutes. Drain and let cool. Peel and chop into large dice.
2. Fill a medium pot with water and bring to a boil over medium heat. Add shrimp and let boil until pink, about 2 minutes. Drain and let cool. Chop.
3. In a large bowl, combine mayonnaise, lime juice, sugar, garlic and cilantro, and mix well. Add diced potatoes, shrimp, red bell pepper, corn and peas. Mix well. Add sea salt and pepper to taste. Place in fridge to chill for at least 1 hour before serving. Serves 8.

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