Shrimp and Vegetables with Garlic Mayonnaise

In this dish, the garlic mayonnaise is served alongside instead of being drizzled on top beforehand; you can spoon some over the top of your salad or use it as a dip.

  • Prep:
  • Total Time:
  • Servings: 4
Shrimp and Vegetables with Garlic Mayonnaise

Source: Everyday Food, March/April 2003

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

  1. Make aioli: In small bowl, stir together mayonnaise, yogurt, lemon juice, mustard, garlic, and paprika. Set aside.

  2. 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.

  3. 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.

  4. Divide the aioli among 4 bowls. Arrange eggs, vegetables, and shrimp on plates. Garnish with parsley. Serve warm, with the aioli on the side.

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