Ingredients: |
Ingredients: Aioli Sauce:
1 cup mayonnaise
2 teaspoons minced garlic (from the jar)
1/2 lemon, juice only
Shrimp:
1 cup olive oil
20 fingerling potatoes, scrubbed clean
1/2 sprig rosemary, picked and chopped (or use dry)
28 large (U-10) shrimp, peeled and deveined (or buy already cooked and cleaned and adjust cook time)
1 tablespoon fresh chopped garlic (or use minced from jar)
1 large roasted red pepper
1 1/2 cup petite green peas (I get the red pepper and peas from salad bar!)
24 black olives, pitted (I use pitted Kalamata from the olive bar)
1/2 lb. green beans (I use the quick steam variety in microwave)
1/4 cup fresh flat parsley, chopped coarsely
Salt and Pepper to sprinkle
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Directions: |
Directions:Make aioli sauce, whisking the mayonnaise and garlic together. Finish by beating in the lemon juice. Set aside in the refrigerator.
Preheat oven at 450. In a roasting pan, pour 1/2 cup olive oil. Add the potatoes and rosemary, and liberally sprinkle with salt and pepper; roll around to coat potatoes. Place in oven and roast for 20 to 25 minutes until done, then remove.
In a saute pan over high heat, add the remaining oil. When very hot, add the shrimp and sear about 2 to 3 minutes (or skip if already cooked). Turn the shrimp over, add the garlic, season with salt and pepper, and sear another 2 to 3 minutes. Add the roasted pepper, olives, and peas and stir-fry to hear and incorporate well. Add the green beans and stir-fry to finish the dish. When finished, place the warm potatoes on a platter. Top with the seared shrimp and vegetables. Ladle the aioli sauce on top and sprinkle with chopped parsley. |
This recipe for Quick Shrimp/Potato Stir Fry is from