Saturday, December 20, 2014

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Cajun-spiced shrimp and potato salad

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TWC News: Cajun-spiced shrimp and potato salad
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1/2 lb defrosted precooked cocktail shrimp
2 large eggs
1 1/2 lbs baby red potatoes
1/3 cup celery
1/3 cup pepper
1/3 cup onion
1/3 cup mayonnaise
1/4 cup Dijon mustard
1/3 cup fresh chopped parsley (optional)
1 tbsp thyme (optional)
1 tsp Cajun-spice blend

Start by cooking 1 1/2 pounds of baby red potatoes in just enough water to cover.

Also, hard boil two large eggs in just enough simmering water to cover.

Set a timer for exactly 12 minutes as the water comes to a gentle boil on the eggs, and then run them under cold water to cool once time runs out. Peel and roughly chop them.

While the eggs and potatoes cook, chop about one tablespoon of fresh thyme and about 1/3 cup of fresh parsley, if deciding to use them.

Dice about 1/3 cup each of celery, pepper and onion.

To see if the potatoes are cooked through, insert a knife into the center of each.

Once done, run the potatoes under cold water, drain them and cut them into 1/2-inch coins.

Next, combine 1/2 pound of roughly chopped shrimp, the diced vegetables and the optional chopped herbs in a large mixing bowl.

Add in 1/3 cup of mayonnaise, 1/4 cup of Dijon mustard and 1 teaspoon of the Cajun spice blend to the bowl and mix.

Finally, gently fold in the sliced potatoes and the hard-boiled eggs. ClientIP:, UserAgent: CCBot/2.0 ( Profile: TWCSAMLSP