Ingredients
- 1 cup olive oil
- 20 cup fingerling or new potatoes, scrubbed clean
- 1/2 sprig rosemary, picked & chopped
- 28 sprig large (u-10 size) shrimp, peeled & deveined
- 1 tablespoon fresh chopped garlic
- 1 tablespoon large roasted red pepper, 1/2-inch chopped
- 24 tablespoon imported black olives, pitted
- 5 1/2 cup c. petite green peas, fresh & blanched or frozen
- 1/2 pound green beans, stems removed & blanched
- 1/4 cup c. fresh flat parsley, chopped coarsely
- 1 cup olive oil
- 20 cup fingerling or new potatoes, scrubbed clean
- 1/2 sprig rosemary, picked & chopped
- 28 sprig large (u-10 size) shrimp, peeled & deveined
- 1 tablespoon fresh chopped garlic
- 1 tablespoon large roasted red pepper, 1/2-inch chopped
- 24 tablespoon imported black olives, pitted
- 5 1/2 cup c. petite green peas, fresh & blanched or frozen
- 1/2 pound green beans, stems removed & blanched
- 1/4 cup c. fresh flat parsley, chopped coarsely
- 1 cup c. mayonnaise, preferably homemade
- 2 teaspoon t. fresh garlic, finely chopped
- 1/2 teaspoon lemon, juice only
Preparation
Baking Directions:
Make aioli sauce, whisking the mayonnaise and garlic together.
Finish by beating in the lemon juice.
Set aside in refrigerator.
Preheat oven at 450º.
In a roasting pan, pour ½ 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 wok or sauté pan over high heat, add the remaining oil.
When very hot, add the shrimp and sear about 2 to 3 minutes.
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 heat 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 wok-seared shrimp and vegetables.
Ladle the aioli sauce on top and sprinkle with chopped parsley.
