Shrimp and Vegetables with Garlic Mayonnaise
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Everyday Food, March/April 2003
- Prep Time 45 minutes
- Total Time 45 minutes
- Yield Serves 4
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Ingredients
- 2/3 cup mayonnaise
- 1/4 cup plain yogurt
- Juice of 1/2 lemon
- 1 teaspoon Dijon mustard
- 2 cloves garlic, chopped
- 1/4 teaspoon paprika
- 3/4 pound large red potatoes
- Salt
- 3/4 pound carrots, cut into sticks
- 3/4 pound green beans, ends trimmed
- 3/4 pound large shrimp, shelled and deveined
- 4 hard-cooked eggs, peeled and quartered
- Chopped fresh parsley
Directions
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Make aioli: In small bowl, stir together mayonnaise, yogurt, lemon juice, mustard, garlic, and paprika. Set aside.
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In large saucepan, cover potatoes with salted water. Bring to a simmer; cook, partially covered, until fork-tender, 20 to 25 minutes. Drain, and quarter.
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In a medium saucepan, cover carrots with salted water. Bring to a simmer; cook until tender, about 5 minutes. Transfer to a plate with a slotted spoon. Cook beans in the water until tender, 6 to 8 minutes. Transfer to plate. Cook shrimp until pink, 1 to 2 minutes. Drain.
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Divide the aioli among 4 bowls. Arrange eggs, vegetables, and shrimp on plates. Garnish with parsley. Serve warm, with the aioli on the side.
This recipe is so easy and the aioli garlic mayonnaise is so tasty!