Grilled Shrimp With Lemony Potato Salad

Grilled Shrimp With Lemony Potato Salad
Con Poulos
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preparation
15
minutes
cooking
25
minutes
Serves 4

Ingredients

1
pound
baby red potatoes (about 12)
kosher salt and black pepper
1/4
cup
sour cream
2
tablespoons
fresh lemon juice
4
stalks celery, thinly sliced
2
tablespoons
chopped fresh chives
1/2
pound
asparagus, trimmed
2
tablespoons
olive oil
1 1/2
pounds
medium shell-on shrimp
1
tablespoon
seafood seasoning (such as Old Bay)

Directions

  1. Place the potatoes in a medium pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt.
  2. Reduce heat and simmer until tender, 12 to 15 minutes. Drain, run under cold water to cool, and cut into quarters.
  3. In a bowl, whisk together the sour cream, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the potatoes, celery, and chives. Toss to combine.
  4. Meanwhile, heat grill to medium-high. In a bowl, toss the asparagus with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. In a second bowl, toss the shrimp with the seafood seasoning and the remaining tablespoon of oil.
  5. Grill the asparagus, turning occasionally, until tender, 6 to 8 minutes.
  6. Grill the shrimp until opaque throughout, 1 to 2 minutes per side. Serve with the asparagus and the potato salad.
Sara Quessenberry
August 2010

Nutritional Information

  • Per Serving
  • Calories 276
  • Fat 11 g
  • Sat Fat 3 g
  • Cholesterol 139 mg
  • Sodium 1,371 mg
  • Protein 21 g
  • Carbohydrate 23 g
  • Sugar 3 g
  • Fiber 3 g
  • Iron 4 mg
  • Calcium 92 mg
What does this mean? See Nutrition 101.

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