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Bay Shrimp with Green Beans and New Potatoes View Larger

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 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.


available to purchase August 09, 2015.

Champagne Shallot Walnut Dressing
Champagne Shallot Walnut Dressing Item: 141111 $7.95


In Stock

Roasted Garlic Oil
Roasted Garlic Oil Item: 551004 $9.95