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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: 45 mins
    total time: 45 mins
  • servings: 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

  1. Step 1

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

  2. Step 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. Step 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. Step 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.

Source
Everyday Food, March/April 2003

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Reviews (1)

  • letterknit 19 Nov, 2008

    This recipe is so easy and the aioli garlic mayonnaise is so tasty!