8 servings
YouTube instructional video is at the bottom.
What you’ll need
2 Large Russet potatoes (3 pounds total)
6 Large eggs
1 1/2 pounds small Louisiana shrimp
Mayonnaise
Regular mustard
Zatarain’s creole mustard
Sweet Relish
Vinegar
Seasonings
1 Yellow onion
Green onion
Celery
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s seafood and Vegetable magic
Onion powder
Garlic powder
Dried Parsley
Cayenne pepper
Tools you’ll need
Large or medium-sized bowl
Potato peeler
Preparation of ingredients
Seasonings
Step 1- Chop 1/2 of a yellow onion, 2 ounces in weight of green onions, and 2 or 3 ribs celery. Make sure you rinse your celery off with cold water before chopping.
Potatoes
Step 2- Peel 2 Large Russet potatoes using a potato peeler. Chop each potato into small or medium-sized cubes. Add 5 cups water and 2 tablespoons of vinegar and potato cubes into large bowl and stir. Let soak for 12 minutes. After 12 minutes, add potato cubes into strainer and let sit until they are ready to be cooked.
Shrimp
Step 3-Remove shrimp heads and shells off of shrimp tail and place into one bowl and place the shrimp tails into a separate bowl.
Step 4- Carefully cut open the back of the shrimp tail and remove the contents of the shrimp’s digestive tract. Add shrimp tails into a strainer and rinse with cold water. Place into an airtight bowl covered with a lid. Place into fridge until ready to be cooked.
Making the Shrimp stock
Preheat fire to medium heat.
Step 5- Add 3 quarts water, 2 teaspoons salt, and 2 teaspoons Tony Chachere’s creole seasoning into a large pot. Let come to a simmer. Add Shrimp heads and shells and stir until combined. Let simmer for 30 to 35 minutes.
Step 6- Add mixture into a mesh strainer with a medium sized bowl underneath it. Discard shrimp heads and shells.
Cooking the potato cubes
Preheat fire to medium heat.
Step 7- Add Shrimp stock into a large pot and let come to a simmer. Add 2 to 3 teaspoons Zatarain’s crab boil or Tony Chachere’s creole seasoning and potato cubes and stir. Let simmer for 12 minutes or until potato cubes are tender. Remove potato cubes out of pot with a strainer and place into a large or medium-sized bowl to cool. Once the potatoes have cooled, you can place them into the fridge for 1 to 4 hours. The left-over shrimp stock can be re-used in stuffing’s, soups, sauces and gravies. It can also be frozen as well.
Preparing and cooking the eggs
Preheat fire to medium heat.
Step 8- Add 1 1/2 quarts water into a medium-sized pot and let come to a simmer. Carefully add eggs into the boiling water and let simmer for 12 minutes. Remove the eggs from the boiling water and place into a bowl or ice water bath to cool.
Step 9- Hit the top and bottom portions of all 6 eggs onto a counter. Rinse eggs off with cold water while peeling the eggshell off the eggs. Take a knife and make an incision around the egg whites. Remove the egg yolks and place them into a small bowl and place the egg whites onto a chopping board. Chop the egg whites really fine until minced. Place into a separate bowl and set aside.
Cooking the Shrimp
Preheat fire to medium heat.
Step 10- Add 2 or 3 tablespoons Shrimp stock, and Shrimp tails, 1/8 teaspoon salt, 1 teaspoon Chef Paul’s seafood magic, and 1/8 teaspoon black pepper into a large saucepan. Stir and let it sauté for 4 minutes stirring occasionally. Turn fire off and add shrimp tails into a medium-sized bowl. Once the shrimp tails have cooled place into fridge for 1 to 4 hours.
Egg and mayonnaise mixture
Step 11- Take a spoon and mash the egg yolks. Add 1/2 cup mayonnaise, 3 teaspoons regular mustard, 1 teaspoon Zatarain’s creole mustard, 1/8 teaspoon salt, 1/4 teaspoon Tony Chachere’s creole seasoning, 1/8 teaspoon Chef Paul’s vegetable or seafood magic, 1/4 teaspoon cayenne pepper, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder. Stir with whisk until creamy and smooth.
Assembling your potato salad
Step 12- Add chopped egg whites, 1/4 cup chopped yellow onion, 1/4 cup chopped green onion, 1/4 cup chopped celery, 1/3 cup sweet relish, the cooked shrimp tails, the egg and mayonnaise mixture and 1 tablespoon dried parsley into bowl with the potato cubes and stir until combined. Lightly sprinkle Tony Chachere’s creole seasoning and dried parsley on top. Place into fridge for 4 hours or overnight.
YouTube instructional video
