Shrimp and Vegetables with Garlic Mayonnaise

By akselden

Ingredients

• 2/3 cup mayonnaise
• 1/4 cup plain yogurt
• Juice of 1/2 lemon
• 1 teaspoon Dijon mustard
• 2 garlic cloves, 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

Preparation

Step 1

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.