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Wok Seared Shrimp

SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
(0)

Ingredients

Shrimp
  • 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
Aoili sauce
  • 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.