It never ceases to amaze me that imported shrimp is available in the supermarkets here when we are so close to the Gulf of Mexico and its wild shrimp. And the price difference is really not that notable.
Another staple of Gulf Coast living is crawfish season, which seems to go on a really long time. I was sent to the grocery store to buy a couple of pounds for a certain someone who eats them like they are going out of style. Oh well, the store only had a 15-lb. sack the fish counter guy said they don’t split. Instead, I resorted to 2 lbs. of wild Gulf shrimp, a lobster tail and a cluster of snow crab. Terrible, right?
Anyhoo, my work was nearly done because my man was going to boil the seafood. I did intervene to vote again putting corn and potatoes in the seafood boil. If you do that the spices concentrate in the corn and potato, rendering them nearly inedible, even for spicy food lovers like me. I allowed the corn to go in the boil, but not potatoes.
Instead, I used the same red potatoes to make potato salad with a local twist: Meyer lemon juice. This time of year is all about the citrus in this region and we are blessed with a Meyer lemon tree.
I got to work on the tater salad while Byron organized his shrimp boil. Ahem, meaning he got the water, a lemon and some Cajun spices ready.
I boiled a separate pot of water with the potatoes in it. It was a 2 lb. bag of red potatoes. The timing depends on the size of the potatoes. Try waiting 20 minutes and test a potato with a toothpick. You can use a slotted spoon to place the potato in a spoon rest.
While the water boils and potatoes cook, collect your salad dressing ingredients (see below). Start by chopping garlic and the fresh dill. Cut the stem off the jalapeno and seed it. Then dice. Mix all the ingredients in a large mixing bowl. Use a whisk and place the bowl in the fridge. Once the potatoes are cooked, drain them in a colander and let them cool. When they are cool, fold the creamy dressing in with the potatoes in a large serving bowl and enjoy.
Preferably serve with a seafood boil! The ranch dressing cools your palate while eating spicy seafood.
Jalapeno-Garlic-Meyer Lemon-Dill Ranch Dressing Ingredients:
- 1 cup buttermilk
- ¼ sour cream
- ¼ Duke’s light mayonnaise
- 2 cloves garlic, diced
- Handful of dill (about 4-6 tablespoons chopped)
- Half a jalapeno, seeded and diced
- 2-3 tablespoons freshly squeezed Meyer lemon
- freshly ground black pepper
- freshly ground pink salt