Bay Shrimp with Green Beans and New Potatoes
The dramatic but simple presentation takes a tempting salad and transforms it into a showpiece to serve with pride.
- 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 minced chopped shallots
- 2 tablespoons lemon juice
- 1 1/2 teaspoons finely chopped fresh dill
- 3/4 pound tiny salad shrimp
- 1/3 cup finely chopped celery
- Salt and freshly ground black pepper to taste
- 4 thin slices lemon, to garnish
- 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 Stonewall Kitchen Roasted Garlic Oil and set aside.
- Cook green beans in boiling salted water until crisp-tender. Drain, immerse immediately in cold water, drain and blot dry.
- Blend Stonewall Kitchen 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.
- Divide green beans among 4 plates. Place them like spokes of a wheel radiating out from the center of the plates. Divide shrimp salad among plates, mounding it in center. Lay potato slices in an overlapping pattern around the salad. Make a small cut in just to the center of each lemon slice. Twist each slice to form an 'S' and place on shrimp salads, and serve.