Total Time
1hr
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.

Ingredients Nutrition

Directions

  1. Place the potatoes in a large saucepan and add water, seafood seasoning, and salt.
  2. Bring to a boil. Reduce heat and cover and simmer for 25 minutes.
  3. Add the shrimp and cover and cook for 5 minutes or until shrimp turn pink and potatoes are tender.
  4. Drain. Peel and dice potatoes. Peel and devein shrimp and cut into pieces.
  5. In a large bowl, combine the potatoes, shrimp, onions, and pimientos.
  6. In a small bowl, combine the mayonnaise, vinegar, and sugar.
  7. Add to potato mixture and toss gently to coat.
  8. Season with the additional salt.
  9. Cover and refrigerate for at least 1 hour before serving.