NC Shrimp and Potato Salad

Thanks to Herons Executive Chef Scott Crawford and AmyLynn LaFreniere, Chef Tournant (in photo at right) for coming to market earlier this month with his delicious North Carolina Shrimp and Potato Salad for shoppers to taste! Thanks also to him for the recipe below.

NC Shrimp and Potato Salad

Serves 4

• 8 raw shrimp, peeled and deveined, cook and dice
• 6 red bliss potatoes, dice and cook
• ¼ cup fresh peas, shucked, blanched
• 1 TBS bacon, small diced and rendered
• 1 shallot, small diced
• 1 TBS capers chopped
• 1 tsp wholegrain mustard
• 1 TBS roasted red pepper puree
• Duke’s mayonnaise, to taste
• Salt and pepper, to taste
• 1 TBS fresh herbs, cut (dill, parsley, chives)

1. Once the shrimp have been cooked, place in an ice bath to cool, once cool, small dice and place in a mixing bowl.
2. Small dice the red bliss potatoes, bring to a boil on the stove with water and salt, and reduce heat to a simmer, and cook until tender. Remove from water, then place on sheet pan to cool. Once cool add to the mixing bowl with the shrimp.
3. Once the peas have been shucked, blanched and cooled down, also place with the shrimp in the mixing bowl.
4. In the mixing bowl with the shrimp, add the capers, diced shallots, whole grain mustard, red pepper puree, Duke’s mayonnaise. Add mayonnaise, salt and pepper to taste. Thoroughly mix all ingredients together.
5. Once the ingredients are mixed together, put it serving bowl and garnish with bacon and fresh herbs.

Please note: this recipe is better if you mixed the ingredients together the night before. Wait till serving time to garnish.