Shrimp boil potato salad

Explore the tantalizing flavors of shrimp boil infused with creamy potato salad. This unique fusion promises a burst of savory and zesty goodness in every bite.

Ingredients:

• 1360g baby red potatoes, rinsed
• 4 ears corn, husks and silks removed
• 450g shrimp, peeled, deveined and tails removed
• 1/2 cup olive oil
• 1/4 cup plus 2 tablespoons lemon juice
• 3 tablespoons Old Bay Seasoning
• 3 tablespoons kosher salt, divided
• 2 teaspoons sugar
• 1/4 cup chopped chives, for serving

Instructions:

1. Fill a large pot with water and bring it to a boil. Once the water is boiling, add two tablespoons of salt. Put in the potatoes and cook until you can easily pierce them with a knife, roughly for about 20 minutes. Using a spider or a slotted spoon, transfer the potatoes to a bowl to cool down.
2. Bring the pot of water back to a boil and place the whole corn cobs in the water. Let them blanch for 1 minute. Take out the corn and let it cool. Bring the water to a boil one more time. Add the shrimp and immediately turn off the heat and move the pot from the burner. Let the shrimp poach in the hot water for 1 minute before transferring them to an ice bath. While everything cools down, prepare the dressing.
3. In a large bowl, mix together olive oil, lemon juice, Old Bay Seasoning, the remaining salt, and sugar. Keep it aside.
4. Once the potatoes are cool enough to handle, cut each one into four round slices and add them to the bowl with the dressing. Cut the corn kernels off the cob and add them to the bowl with the potatoes. Take the shrimp out of the ice bath, dry them, and add them to the bowl as well. Mix everything until all ingredients are coated well.
5. Let it cool in the refrigerator for at least 2 hours before serving. When serving, sprinkle with chives. This dish can be prepared up to two days ahead.

Summary:

• Calories: 2740 kcal
• Fat: 119 g
• Protein: 132 g
• Carbs: 317 g
• Potassium: 8713 mg
• Magnesium: 649 mg