Online Round 2 Recipe Potato And Shrimp Salad With Sour Cream And Bacon Dressing Food

SHRIMP POTATO SALAD

Steps:

• In a large bowl, toss shrimp with lemon juice; refrigerate. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Cover and refrigerate until serving.

SHRIMP AND POTATO SALAD

Steps:

• Place the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear. Place the potatoes in a saucepan and cover with fresh water. Add 1 teaspoon salt and bring up to the boil. Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender but not flaking. Drain in a colander.
• In a heavy skillet, heat the olive oil over medium heat. Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so. Add the garlic and cook for 2 minutes more, or until shrimps are pink. Do not overcook.
• Transfer the shrimp to a large bowl and add the potatoes. Add the olive oil, shallots, oregano, capers, lemon juice, salt, and pepper and toss together until evenly mixed. Serve on tiny plates or in small ramekins.

WARM SHRIMP-AND-POTATO SALAD

Steps:

• Preheat the oven to 400 degrees F. Toss the potatoes and bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast 15 minutes. Meanwhile, toss the shrimp with the garlic, oregano, paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a medium bowl.
• Add the shrimp to the baking dish. Roast, stirring once, until the shrimp are just cooked through and the potatoes are golden brown, 12 to 15 more minutes.
• Toss the radicchio and romaine in a serving bowl with the lemon juice, the remaining 3 tablespoons olive oil, and salt and pepper to taste. Add the warm shrimp and vegetables and toss to combine. Top with the feta.

SHRIMP AND POTATO SALAD

Steps:

• Mix together the potatoes, celery, relish, eggs, and salt.
• Mix together sour cream, mayo, and dry Italian dressing mix.
• Combine the potatoe mixture with sour cream mixture; refrigerate.
• To serve, add the shrimp and serve in a salad bowl lined with lettuce.

CRISPY BABY POTATO BITES WITH SOUR CREAM AND BACON

Steps:

• Put the potatoes into a large pot and cover with cold water. Bring to a boil over medium heat and add a generous pinch of salt. Cook for 8 minutes so they are tender but still slightly firm. Strain and let them cool. When they are cool, cut them in half and carefully scoop out the insides using a teaspoon or melon baller to form a cup. (Reserve the scooped out insides for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing).
• Preheat the oven to 400 degrees F.
• Put the potato cups into a large bowl, add the oil, rosemary and season with salt and pepper, to taste. Carefully toss the potato cups to coat them with the oil. Arrange the potatoes, cut side up, on a baking sheet and bake until the cups are browned and crisp, about 15 to 20 minutes.
• While the potatoes are baking, put the bacon into a cold skillet and cook over medium heat until crisp. Drain the bacon well on a baking sheet lined with a brown paper bag. (Reserve 2 pieces of bacon for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.) Chop the remaining 6 pieces.
• In a bowl stir together the sour cream, mustard, 1 tablespoon chives, the chopped bacon, and salt and pepper, to taste. Arrange the potatoes onto a serving plate and fill each with a spoonful of the sour cream and bacon mixture. Garnish with the remaining chives and serve immediately.

POTATO SALAD

Steps:

• Peel potatoes and cut into 1-inch chunks. Mix with scallions in a serving bowl. In a separate bowl combine sour cream, mayonnaise, mustard, salt, pepper and vinegar. Pour dressing over potatoes and toss to coat.

ROUND 2 RECIPE - SHRIMP BRUSCHETTA

Steps:

• Heat the oven to 350 degrees F.
• Slice the rolls into 1/4-inch pieces on the diagonal. Put them onto a baking sheet and bake them, turning once, until they are golden brown on both sides, about 10 minutes.
• In a bowl combine the shrimp, tomatoes, basil pesto, and salt and pepper, to taste. Put a tablespoon of the mixture onto each piece of bread and serve.

SHRIMP SALAD FOR TWO

Steps:

• 1. Cut up tomato and arrange half on each plate. Sprinkle with garlic salt (optional).
• 2. Mix all other ingredients together. Place half of salad on each plate.
• 3. Sprinkle with parsley, for garnish

SHRIMP AND POTATO SALAD

Steps:

• Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain. transfer onion to a large bowl; add vinegar and toss to coat. Set aside.
• Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, about 45 minutes. Drain. Let cool slightly. Using a kitchen towel, rub skins off potatoes. Cut potatoes into 3/4" pieces and transfer to a medium bowl; drizzle wine over. Season with salt and pepper and gently toss to combine; set aside.
• Add shrimp, tomatoes, and oil to bowl with onions. Season with salt and pepper and toss gently to incorporate. Let sit for 5 minutes until flavors meld. Add basil, toss gently, and serve.

SOUR CREAM AND ONION POTATO SALAD

Steps:

• In a wide skillet, add the scallions, drizzle with 2 tablespoons of the olive oil, sprinkle with salt and cook over high heat on each side until charred and soft, about 2 minutes on each side.
• Chop the cooked scallions and place them in a medium bowl. Grate the clove of garlic over the scallions. The heat from the scallions will mellow out the garlic.
• Heat a large skillet over medium heat. Add the canola oil and when it shimmers, add the quartered potatoes, season with salt and pepper, and cook, tossing the potatoes every 2 minutes to make sure they brown on all sides, for 7 to 10 minutes total.
• While the potatoes are browning, remove the rind of the lemon with a vegetable peeler, making sure to leave out the white pith of the lemon peel. Finely mince the lemon zest and reserve for garnish.
• Combine 3/4 cup of the sour cream, the juice of the lemon and half of the chopped bunch of chives in a small bowl.
• For the dressing, combine the remaining 1/4 cup of the sour cream with the white wine vinegar and charred-scallion-and-garlic mixture in a large bowl. Season with salt and pepper and stream in 1/4 cup of the olive oil, whisking continuously to create a creamy relish-like dressing.
• Add the crispy potatoes to the dressing and toss to coat.
• Spread the lemony sour-cream-and-chives mixture on a large plate, place the dressed potatoes on top and garnish with the remaining half bunch of chopped chives and the lemon zest and Parmesan cheese.
• Enjoy.

EASY CREAMY SHRIMP SALAD

Steps:

• Mix first 5 ingredients until blended.
• Combine shrimp, celery and peppers in large bowl. Add sour cream mixture; mix lightly.
• Place lettuce in 4 serving bowls; top with shrimp mixture.