Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, shrimp and potatoes with garlic lemon mayonnaise. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Deep fry shrimp and potatoes with sweet sour and creamy sauce. In a bowl, combine milk, mayonnaise, lemon juice, grated garlic clove, granulated sugar, salt and pepper. For a hearty, fun appetizer, arrange cubes of sweet potato and pieces of smoked sausage on skewers and serve with a lemon-garlic mayonnaise.

Shrimp and Potatoes with Garlic Lemon Mayonnaise is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Shrimp and Potatoes with Garlic Lemon Mayonnaise is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook shrimp and potatoes with garlic lemon mayonnaise using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Shrimp and Potatoes with Garlic Lemon Mayonnaise:

1. Get 8 Frozen peeled shrimp
2. Get 2 medium Potatoes
3. Get 3 pods Fava beans (optional)
4. Prepare 2 1/2 tbsp ●Milk
5. Take 2 tbsp ●Mayonnaise
6. Take 2 tsp ●Lemon
7. Get 1 tsp ●Grated garlic
8. Prepare 1 tsp ●Sugar
9. Prepare 1 dash ●Salt and pepper
10. Prepare 1 1/2 tbsp each Cake flour, katakuriko
11. Prepare 1 (Ketchup)

Cover; process until garlic is chopped and mixture is blended. Transfer to small bowl; season with salt and black pepper. Remove from the oil and briefly drain on kitchen paper before serving with the garlic and lemon mayonnaise. Mayonnaise started out in life as a salad dressing, but the modern supermarket version isn't something you'd want to serve on its own – or use to highlight the vegetables of the season.

Instructions to make Shrimp and Potatoes with Garlic Lemon Mayonnaise:

1. Peel the potatoes and slice into 7 mm chunks. Run water over the slices, and microwave for 2 minutes.
2. Mix together the ● garlic, sugar and mayonnaise, then add milk and mix well. Add lemon juice and salt and pepper at the end. Mix after each addition.
3. Rub salt and pepper into the cleaned and dried shrimp. Season the potatoes with salt and pepper also. Boil the fava beans quickly and peel off the skin.
4. Coat the ingredients with cake flour and katakuriko, and deep fry in hot oil until crisp (you can also shallow fry in 1 cm of oil).
5. Drain on paper towels or a rack, mix with the ● ingredients while still hot and it's done.
6. If you are shallow frying the ingredients, start by frying the shrimp first since they have moisture. This minimizes oil splatter since there is more oil in the pan at the start. Follow up with the potatoes and beans which need less oil to fry.
7. If you have small children, after transferring the food to individual serving plates, add ketchup to their portion (about 1/2 teaspoon). They'll love it.
8. When fava bean season is over, edamame are delicious in this, too. There are beans all year round. Use whatever beans are in season.
9. I recommend serving this with crispy raw vegetables like lettuce and mizuna greens. You can double the sauce and use some of it as salad dressing.

A fabulously indulgent potato salad that is dressed with homemade garlic and herb mayonnaise. Remember that for any potato salad, the spuds should be warm to absorb any dressing. Add the parsley and lemon juice, reducing the lemon juice down to a. Turned out so good, just make sure the potato size is equal or close and small not so big also can substitute with baby potatoes. Toss until the butter melts and the mixture is well coated; season with salt and pepper.

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