Online Round 2 - Potato and Shrimp Salad with Sour Cream and Bacon Dressing

Name: Online Round 2 - Potato and Shrimp Salad with Sour Cream and Bacon Dressing
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Global
Ingredients: 2 Reserved of bacon from Crispy Baby Potato Bites with Sour Cream and Bacon recipe, chopped; 2 servings Reserved potatoes from Crispy Baby Potato Bites with Sour Cream and Bacon recipe; 680 grams baby potatoes; 8 strips bacon; 2 servings Freshly ground black pepper; 425 grams chopped tomatoes, drained; 59 milliliters canola oil; 1 stalk celery, diced; 2 Tbsps chopped chives, divided; 2 standard cucumbers; 1 Tbsp prepared horseradish; 2 servings Kosher salt; 2 servings Kosher salt and freshly ground black pepper; 1 teaspoon lemon juice; 2 Tbsps chopped parsley, divided; 1 Tbsp chopped parsley leaves; 2 Tbsps chopped rosemary leaves; 340 grams shrimp, thawed, deveined and shells on; 1 cup Reserved shrimp from Shrimp Stuffed Cucumber , chopped; 237 milliliters sour cream; 3 Tbsps sour cream; 1 Tbsp spicy brown mustard

Online Round 2 - Potato and Shrimp Salad with Sour Cream and Bacon Dressing might be just the main course you are searching for. This recipe serves 2. One portion of this dish contains about 75g of protein, 95g of fat, and a total of 1500 calories. This recipe covers 65% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt and pepper, bacon, pepper, and a few other things to make it today. It is a good option if you're following a gluten free diet.

Instructions

In a serving bowl, whisk together the sour cream, mustard, parsley, bacon, and salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Sour Cream

Mustard

Parsley

Bacon

Equipment you will use

Whisk

Bowl

Add the potato, shrimp, and celery. Toss everything together until it is all coated with the dressing and serve.

Ingredients you will need

Celery

Potato

Shrimp

Put the potatoes into a large pot and cover with cold water. Bring to a boil over medium heat and add a generous pinch of salt. Cook for 8 minutes so they are tender but still slightly firm. Strain and let them cool. When they are cool, cut them in half and carefully scoop out the insides using a teaspoon or melon baller to form a cup.

Ingredients you will need

Potato

Melon

Water

Salt

Equipment you will use

Melon Baller

Pot

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Put the potato cups into a large bowl, add the oil, rosemary and season with salt and pepper, to taste. Carefully toss the potato cups to coat them with the oil. Arrange the potatoes, cut side up, on a baking sheet and bake until the cups are browned and crisp, about 15 to 20 minutes.

Ingredients you will need

Salt And Pepper

Potato

Rosemary

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Bowl

While the potatoes are baking, put the bacon into a cold skillet and cook over medium heat until crisp.

Ingredients you will need

Potato

Bacon

Equipment you will use

Frying Pan

Drain the bacon well on a baking sheet lined with a brown paper bag. (Reserve 2 pieces of bacon for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.) Chop the remaining 6 pieces.

Ingredients you will need

Potato Salad

Sour Cream

Shrimp

Bacon

Equipment you will use

Baking Sheet

In a bowl stir together the sour cream, mustard, 1 tablespoon chives, the chopped bacon, and salt and pepper, to taste. Arrange the potatoes onto a serving plate and fill each with a spoonful of the sour cream and bacon mixture.

Ingredients you will need

Salt And Pepper

Sour Cream

Potato

Mustard

Chives

Bacon

Equipment you will use

Bowl

Garnish with the remaining chives and serve immediately.

Ingredients you will need

Chives

Peel the length of each cucumber to form alternating stripes of unpeeled and peeled.

Ingredients you will need

Cucumber

Cut the cucumbers into 12 (3/4-inch) pieces. Scoop out the center using a teaspoon or a melon baller, leaving the bottom and sides intact to form a cup. (Reserve the centers for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.) Turn them upside down onto a towel and let them drain while you make the filling.

Ingredients you will need

Cucumber

Whole Chicken

Melon

Salsa

Equipment you will use

Melon Baller

Bring a medium pot of salted water to a boil over medium heat.

Ingredients you will need

Water

Equipment you will use

Pot

Add the shrimp and cook until bright pink, about 3 to 4 minutes. Strain and rinse in cold water.

Ingredients you will need

Shrimp

Water

Remove the shells and discard. (Reserve 12 shrimp for the Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.)

Ingredients you will need

Potato Salad

Sour Cream

Pasta Shells

Shrimp

Bacon

Chop the shrimp into small pieces and put them into a bowl.

Ingredients you will need

Shrimp

Equipment you will use

Bowl

Add the horseradish, lemon juice, salt and pepper to taste, half the can of tomatoes (reserve the remaining half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa) and 1 tablespoon of parsley. Evenly divide the shrimp mixture between the cucumber cups. Arrange them on a serving platter and garnish with remaining parsley.

Ingredients you will need

Salt And Pepper

Horseradish