Shrimp And Vegetables With Garlic Mayonnaise Food

GRILLED SHRIMP WITH GARLIC MAYO

Steps:

• Preheat grill to medium.
• Pat shrimp dry with paper towels, and place on bamboo skewers.
• Brush shrimp with 1/4 cup dressing, sprinkle with a generous amount of salt and pepper and place on the grill.
• Grill 2 to 3 minutes per side, or until shrimp are opaque and cooked through. Baste once, if desired.
• In a small bowl, combine mayonnaise with remaining 1 tablespoon of roasted garlic dressing, 1 teaspoon minced garlic, and 1 teaspoon paprika. Serve as a dip for the shrimp.

SHRIMP WITH VEGETABLES

Steps:

• In a bowl, combine the cornstarch, water and soy sauce until smooth; set aside. In a nonstick skillet or wok, stir-fry the onion, red pepper, zucchini and summer squash in hot oil for 2 minutes. Add the shrimp, tarragon, lemon zest and crushed pepper flakes. Stir-fry until shrimp turns pink and vegetables are tender, about 2 minutes. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.

BARBECUED SHRIMP WITH GARLIC MAYONNAISE

Steps:

• Garlic Mayonnaise: Process first 5 ingredients in blender or food processor for about 2 minutes until creamy. With motor running, slowly pour 3/4 cup cooking oil through hole in lid until mixture is pale and thickened. Transfer to small bowl. Cover with plastic wrap. Chill for at least 1 hour to blend flavors. Makes about 1 cup mayonnaise. Tip: The Garlic Mayonnaise can be made 1 or 2 days ahead. Store in airtight container in refrigerator.
• Seafood Marinade: Combine the 5 marinade ingredients in medium bowl. Makes about 1/3 cup.
• Add shrimp. Toss until coated. Cover with plastic wrap. Marinate in refrigerator for at least 1 hour, stirring occasionally. Drain and discard marinade.
• Preheat grill to medium. Cook shrimp on greased grill for about 5 minutes, turning occasionally; until shrimp are pink. Do not overcook. Serve with Garlic Mayonnaise.

SHRIMP AND VEGETABLES WITH GARLIC MAYONNAISE

Steps:

• Make aioli: In small bowl, stir together mayonnaise, yogurt, lemon juice, mustard, garlic, and paprika. Set aside.
• 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.
• 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.
• Divide the aioli among 4 bowls. Arrange eggs, vegetables, and shrimp on plates. Garnish with parsley. Serve warm, with the aioli on the side.

SESAME GINGER SHRIMP AND VEGETABLE PACKETS

Steps:

• Preheat grill to med-high or oven to 450 degrees.
• Use either foil cooking bags, or pieces of aluminum foil to make a cooking pouch.
• Add shrimp and vegetables, top with garlic, ginger and oil.
• To grill: Place foil pouch on grill rack, cook for 15-20 minutes, or until shrimp is no longer pink.
• To bake in oven: Place pouch in cake pan or cookie sheet with sides.
• Bake 25-30 minutes, or until shrimp is no longer pink.

CREAMY GARLIC PASTA WITH SHRIMP AND VEGETABLES

Steps:

• Bring a Dutch oven of water to a boil.
• Add spaghetti and cook 2 minutes less than package directions.
• Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2-4 minutes more; drain well.
• Mash garlic and salt in a large bowl until a paste forms.
• Whisk in yogurt, parsley, lemon juice, oil, and pepper.
• Add the pasta mixture and toss to coat; taste and adjust seasoning.
• Serve sprinkled with pine nuts.
• Serve with grilled slices of eggplant.

LEMON-GARLIC SHRIMP & VEGETABLES

Steps:

• Heat 2 tsp oil in a large nonstick skillet over medium-high heat.
• Add bell peppers, asparagus, lemon zest and 1/4 tsp salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes.
• Transfer the vegetables to a bowl; cover to keep warm.
• Add the remaining oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds.
• Add shrimp and cook, stirring for one minute.
• Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 tsp salt. Cook, stirring until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from heat.
• Stir in lemon juice and parsley. Serve the shrimp over the vegetables.