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Shrimp and Vegetables with Garlic Mayonnaise

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.

Everyday Food, March/April 2003 http://www.marthastewart.com/281081/shrimp-and-vegetables-with-garlic-mayonn
3.05
Rated
61100(2)2
  • Prep Time 45 minutes
  • Total Time 45 minutes
  • Yield Serves 4

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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