Rating: 3.5 stars
172 Ratings
  • 5 star values: 78
  • 4 star values: 14
  • 3 star values: 27
  • 2 star values: 35
  • 1 star values: 18

Gallery

Credit: Con Poulos

Recipe Summary test

hands-on:
15 mins
total:
25 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes in a medium pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt.

    Advertisement
  • 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.

Nutrition Facts

276 calories; fat 11g; saturated fat 3g; cholesterol 139mg; sodium 1371mg; protein 21g; carbohydrates 23g; sugars 3g; fiber 3g; iron 4mg; calcium 92mg.
Advertisement