Grilled Shrimp With Lemony Potato Salad
Serves 4|
Hands-On Time:
|
Total Time:
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
- Place the potatoes in a medium pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt.
- Reduce heat and simmer until tender, 12 to 15 minutes. Drain, run under cold water to cool, and cut into quarters.
- 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.
- 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.
- Grill the asparagus, turning occasionally, until tender, 6 to 8 minutes.
- Grill the shrimp until opaque throughout, 1 to 2 minutes per side. Serve with the asparagus and the potato salad.
Nutritional Information
- Per Serving
- Calories 276
- Fat 11g
- Sat Fat 3g
- Cholesterol 139mg
- Sodium 1,371mg
- Protein 21g
- Carbohydrate 23g
- Sugar 3g
- Fiber 3g
- Iron 4mg
- Calcium 92mg
What does this mean? See
Nutrition 101
.
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Quick Tip
Grilling shrimp with the shells on keeps them moist and adds rich flavor. Many markets carry “easy peel” shrimp, which are
sliced along the back and deveined, making them a cinch to shell at the table.
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