Preparation Info

Bay Shrimp with Green Beans and New Potatoes


  • 1 pound tiny new potatoes
  • 1 1/2 Tablespoons Stonewall Kitchen Roasted Garlic Oil
  • 3/4 pound thin green beans, tipped
  • 2/3 cup Stonewall Kitchen Champagne Shallot Walnut Dressing
  • 1/4 cup mayonnaise
  • 1/4 cup shallots, minced
  • 2 Tablespoons lemon juice
  • 1 1/2 teaspoons fresh dill, finely chopped
  • 3/4 pound tiny salad shrimp, cooked
  • 1/3 cup celery, finely chopped
  • Salt and freshly ground black pepper to taste
  • 4 thin slices lemon, to garnish


  1. Combine potatoes and enough cool water to cover in a saucepan. Bring to a boil and cook until just tender. Drain and let cool. Peel and cut into 1/4-inch slices. Toss with Roasted Garlic Oil and set aside.
  2. Cook green beans in boiling salted water until crisp-tender. Drain, immerse immediately in cold water, drain and blot dry.
  3. Blend Champagne Shallot Walnut Dressing with mayonnaise, shallots, lemon juice and dill in a bowl. Add shrimp and celery. Season with salt and pepper, and toss to blend.
  4. Divide green beans among 4 plates. Place them like spokes of a wheel radiating out from the center of the plates.
  5. Divide shrimp salad among plates, mounding it in center. Lay potato slices in an overlapping pattern around the salad. Make a small cut just to the center of each lemon slice. Twist each slice to form an 'S' and place on shrimp salads, and serve.

Stonewall Kitchen Ingredients

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Roasted Garlic Oil

Roasted Garlic Oil

Item: 551004
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