SHRIMP AND VEGETABLE PLATTER WITH GARLIC AIOLI

“I almost wish we were butterflies and liv'd but three summer days - three such days with you I could fill with more delight than fifty common years could ever contain.”

― John Keats, Bright Star: Love Letters and Poems of John Keats to Fanny Brawne

 

Summer is most definitely here. Delhi saw some unusual weather in April when there were storms and unexpectedly cloudy days but that's all gone now. It's May and the merciless sun knows it is its time to shine. I wish I could survive entirely on cold water, slices of cucumber and chunks of watermelon but I suspect I wouldn't last too long .

If you're trying to come up with a side dish or appetizer for a group, the Shrimp and Vegetable Platter with Garlic Aioli is perfect. The flavours are light and simple but lively. There's minimal oil and spice in the proceedings and you need almost no skill to put this together. On the other hand, if you think this is too simple you can always add more things to it but leave it plain and you won't be disappointed.

Serves 5 – 6

 

What you’ll need:
 

For the aioli
 

½ cup mayonnaise

½ cup thickened yoghurt (Just hang yoghurt in a muslin cloth for a bit to drain out some of the extra water.)

1 tsp garlic paste

1 tsp mustard

½ tsp red chilli powder (More if you want. Paprika if you have.)

Juice of 1 lemon
 

For the platter
 

500 gms potatoes (Diced)

500 gms shrimp (I used frozen so just set aside and thaw.)

500 gms carrots/beans (Peeled and chopped evenly.)

5 hard boiled eggs (Peeled and sliced)

2 – 3 tbsp olive oil

2 – 3 tbsp oregano/parsley/whatever seasoning you have on hand

Salt and Pepper

Lemon Juice

 

How to:

1. To make the aioli, put all the ingredients together in a bowl and mix. Stick in the fridge while preparing the platter. Set aside the shrimp to thaw.

 

2. Boil the potatoes in some water with salt till tender. Drain the water and put aside.

 

3. Boil the carrots/beans in some water with salt till tender. Drain the water and put aside.                                                                                                                                                     

 

4. In a pan put in a little olive oil and toss the potatoes with some seasoning (I had some dried up parsley around that I used). Add salt to taste and brown the potatoes. Put aside.
 

Note: You can throw in some garlic if you like. Add as much seasoning as you want – if you use butter and put in red chilli powder it’ll be even more flavourful. Decide how simple or elaborate you want the platter to be.

 

5. Next, repeat with carrots and/or beans. Toss with seasoning on a pan to give it some colour.
 

6. Finally throw the shrimp on to the pan with some garlic, salt and pepper.
 

7. Arrange the vegetables, eggs and shrimp in piles the way you would like. Drizzle some lemon juice and sprinkle some salt and pepper if needed.
 

8. Serve with the garlic aioli.