Prep 35 mins
Cook 25 mins
I was looking for a new way to have shrimp, and this was also a perfect way to use up some potatoes. I used a low-fat mayonnaise because it's what I had on hand, and instead of seafood seasoning I substituted dill. I left out the pimientos and used less salt and kept the skins on the potatoes. This recipe is a keeper. Recipe courtesy of Taste of Home Contest Winning Annual Recipes 2010 and Rita Futral of Starkvillle, Mississippi.
- 5 medium red potatoes
- 6 cups water
- 3 tablespoons seafood seasoning
- 1 tablespoon salt
- 1 lb shrimp, uncooked
- 1⁄4 cup green onion, chopped
- 2 ounces pimientos, diced and drained
- 1⁄2 cup mayonnaise
- 1 teaspoon cider vinegar
- 1⁄2 teaspoon sugar
- additional salt
- Place the potatoes in a large saucepan and add water, seafood seasoning, and salt.
- Bring to a boil. Reduce heat and cover and simmer for 25 minutes.
- Add the shrimp and cover and cook for 5 minutes or until shrimp turn pink and potatoes are tender.
- Drain. Peel and dice potatoes. Peel and devein shrimp and cut into pieces.
- In a large bowl, combine the potatoes, shrimp, onions, and pimientos.
- In a small bowl, combine the mayonnaise, vinegar, and sugar.
- Add to potato mixture and toss gently to coat.
- Season with the additional salt.
- Cover and refrigerate for at least 1 hour before serving.