Grilled Shrimp with Lemony Potato Salad

Shrimp with Lemony Potato Salad

You know when I first started cooking, if I didn’t have an ingredient in a recipe, I didn’t make that recipe.  As I’ve evolved (and I would like to think that I have evolved), I’ve grown more comfortable with making substitutions, omissions, and even radical changes.  I am much more confident in my ability to second guess a recipe, and while there have been some less than stellar results, there really haven’t been any failures.

Such was the case with this recipe, Grilled Shrimp with Lemony Potato Salad.  I’m not sure what I was searching for when I found it, maybe shrimp or maybe potatoes.  It looked good and more importantly, now that school is back in session, it looked easy and complete.  Only two probs…one – I had no asparagus, and two – it was 100 degrees outside (yes, 100 exactly) and there was no way I was firing up the grill.  But with my new-found evolved confidence, I fostered ahead, subbing green beans for the asparagus and roasting the shrimp instead of grilling. 

This was everything I wanted it to be.  Quick and easy, complete and tasty.  The potato salad taken back to utter simplicity was nice.  It was not the best potato salad, but it was perfectly fine for a quick weeknight meal.  The green beans were good, I think asparagus would have been better, but to keep it real, I use what is in season now and right now I have more green beans then I know what to do with!  Oh, and by the way, the shrimp was fantastic.  Tossing the shrimp with the olive oil, Old Bay seasoning and roasting it makes for a mighty tasty shrimp!

Grilled (or not) Shrimp with Lemony Potato Salad

From Real Simple  (adapted for roasting not grilling)

  • 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 (or green beans)
  • 2 tablespoons olive oil
  • 1 1/2 pounds medium shell-on shrimp
  • 1 tablespoon seafood seasoning (such as Old Bay)

    Preheat oven to 450.

    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 medium bowl, whisk together the sour cream, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the potatoes, celery, and chives and toss to combine.

    In a bowl, toss the green beans 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.

    Spread the green beans out on a cookie sheet and roast for 20 minutes.  Remove the cookie sheet, scoot the green beans over and spread the shrimp out.  Roast for 10 more minutes or until shrimp is just barely pink.  Serve the shrimp and green beans with the potato salad.

     

    This will be my entry for Two For Tuesdays!

    And

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    Comments

    1. says

      It definitely gets to be increasingly easier to mess around with recipes as time wears on. You did well with this, my friend. Very well.

    2. says

      As always, beautiful photos. I agree, I’ve surprised myself with learning how to substitute. Sometimes my substitutions have been so good they go into my database as “my” recipe.

    3. says

      Mmmm… it sounds delicious! I could eat shrimp 24/7, and this simple recipe sounds absolutely perfect.
      And paired with lemony potato salad? Heaven on a plate!

    4. says

      This looks perfect for a hot August night! Lemon with the potato salad is an excellent idea and I’m with you on roasting shrimp. Very tasty!

    5. says

      I love changing recipes to suit me. Did I ever tell you about my chicken with carrots and prunes? Except that I use pineapple instead of prunes. And that’s a simple change from me; usually I lack much more than that. Your shrimp looks great; I love that you’ve made it Marjie friendly, and roasted instead of grilling.

    6. says

      I’ve also become a little more confident in making substitutions or omitting something all together. It makes it so much easier to get a meal on the table, doesn’t it?

      Another great photo Pam.

    7. says

      Look at you, all confident in your evolution…good for you!! ;) Seriously though…this sounds flippin’ deeeelicious…I love everything about it. I’d even eat it in the winter. Thank you for sharing this with Two for Tuesdays this week, Pam =)

    8. says

      It’s become hard for me not to mess with recipes! I love the sound of this! Delicious. I can’t wait to try roasting my shrimp.

    9. says

      Hi Pammi! Yes! Good for you for persevering and trying things a bit differently! It’s the sign of a very evolved cook! ;) using your words my love! I really like what you came up with! Thanks for sharing it on the two for tuesday recipe blog hop! :) Alex@amoderatelife

    10. says

      Now this is what I like to see, as a person who is utterly incapable of following a recipe, even if I intend to! Thanks for sharing your creation with Two for Tuesday, it looks delish.

    11. says

      Way to eat in season!! I love the sound of the potato salad – I am not a big mayo fan and this would be right up my alley! Thanks for linking this to Two for Tuesdays!