Description
Old Bay Rémoulade with Crudités and Shrimp is a delightful, vibrant dish that combines a zesty rémoulade with fresh shrimp and vegetables, bringing a taste of summer to your table.
Ingredients
1 small garlic clove
1 1/2 cups mayonnaise
2 tablespoons ketchup
2 teaspoons drained capers, finely chopped
2 teaspoons stone-ground mustard
2 teaspoons Worcestershire sauce
2 teaspoons prepared horseradish
1 1/2 teaspoons Old Bay seasoning
2 pounds cooked peel ‘n’ eat large shrimp
8 ounces fresh haricots verts (French green beans), trimmed and steamed
8 Persian cucumbers, quartered lengthwise
16 small carrots with tops, trimmed and halved lengthwise
16 radishes, halved if large
Instructions
- Smoothly smash the garlic using the flat side of a chef’s knife until it becomes a paste. Transfer this garlic paste into a medium bowl.
- Whisk in the mayonnaise, ketchup, capers, mustard, Worcestershire sauce, horseradish, and Old Bay seasoning until the mixture is smooth and well combined.
- Transfer the prepared rémoulade to a serving bowl.
- Arrange the shrimp and vegetables on a large platter alongside the rémoulade for serving.
- For advance preparation, store the rémoulade in an airtight container in the fridge for up to one week.
Notes
- Make the rémoulade ahead of time to save time when serving.
- If desired, grill the shrimp for a smoky flavor instead of steaming them.
- Add cherry tomatoes, bell peppers, or blanched asparagus to the vegetable mix for variety.
- For extra heat, add more horseradish or a dash of hot sauce to the rémoulade.
- Stir in fresh herbs like dill or parsley for a burst of freshness.
- Store any leftover shrimp and vegetables separately in the fridge.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 130mg
