Potato Salad w/ Flaming Jades & Patagonian Shrimp
Ingredients
- 1½ lbs. potatoes diced
- 1 lbs. Patagonian shrimp
- 1/2 yellow onion minced
- 3 flaming jade peppers (or jalapeños, or Serranos)
- 3 dill pickles minced
- 2 cloves garlic minced
- 1 tbsp. lemon juice (or vinegar of choice)
- 1 tbsp. Dijon mustard
- dash salt
- dash pepper
- dash smoked paprika
Instructions
Cook Potatoes
- Peel and dice potatoes. They should be able an inch thick.
- Place in a large pot and cover with 2 inches of water.
- Bring to a boil over high heat.
- Boil for 10-15 minutes, or until tender. You should be able to stick a fork in them and have it break in two pieces. They're not quite cooked if the fork comes out cleanly. And they're overdone if it breaks apart completely, instead of just in half.
- Drain and let cool to the touch.
Fry Shrimp
- Preheat high heat oil in a skillet over medium-high heat.
- Add whole shrimp to the skillet and turn in the oil.
- Cook, turning occasionally, for 3-5 minutes, or until the shrimp is cooked.Shrimp is done when the meat reaches 135-140 degrees Fahrenheit. At this point the shell should be bright red and the inner meat should be white, not grey or translucent. The tails should also curl in to create a spiral.
Assemble Salad
- Mix all of the potato salad ingredients together and chill for at least 1-2 hours.Potato salad is a great dish to make ahead of time as well and sits well in the refrigerator for 1-2 days. Just make sure to cook the shrimp right before serving.