Recipe by Damon Lee Fowler, featuring
Salt Table Tybee Island Coastal Grinder Blend
Inspired by Damon’s dear friend Sallie Ann Robinson. She taught him how to make her mother’s shrimp and potato salad, which was a staple during the long hot summers of Daufuskie Island.
Serves 4 to 6
- 1 pound medium shrimp
- Salt Table Tybee Island Coastal Grinder Blend
- 1½ pounds small red-skinned potatoes, scrubbed under cold running water
- Dry white wine, dry white vermouth, or chicken broth
- ½ cup thinly sliced scallions (about 4 scallions)
- 2 tablespoons green tops set aside for garnish
- ½ cup small-diced celery (about 2 medium ribs)
- 3 tablespoons nonpareil capers, drained
- 1/3 cup chopped bread-and-butter pickles or sweet pickle relish
- 1 cup mayonnaise
- 2 tablespoons Creole or coarse Dijon mustard, or to taste
- 1 tablespoon chopped flat-leaf parsley
HOW TO MAKE
- Bring 2 quarts water to a rolling boil. Add the shrimp and cook until they’re curled and pink and 2 or 3 float, about 1 minute. Don’t let the water return to a boil. Pour them into a colander, drain, and rinse well under cold running water. Generously grind Tybee Island Coastal Blend over them, toss to coat, and let them completely cool.
- Meanwhile, cut the potatoes into 1-inch chunks. Put them in the pot in which the shrimp cooked and add enough water to just cover them. Bring it to a boil over medium high heat, adjust the heat to medium-low, and simmer until they’re just tender, about 8-10 minutes. Drain and put them in a large bowl. While they’re still hot, sprinkle them generously with the wine or broth and season with several grindings of Tybee Blend. Gently toss and let them cool.
- Peel and devein the shrimp and add them to the cooled potatoes. Add the scallions, holding back a 2 tablespoons of their green tops for garnish, the celery, capers and chopped pickles. Gently toss. Blend together the mayonnaise and mustard. Add it to the salad and gently but thoroughly fold it in. Taste and adjust the mustard and Tybee Blend. Chill at least 2 hours and serve on lettuce leaves, garnished with the reserved green onion tops