Old Bay Rémoulade with Crudités and Shrimp

Old Bay Rémoulade with Crudités and Shrimp is an ode summer getaways. The remoulade (which also travels well, if kept in a cooler) can be prepared up to one week in advance; store it in an airtight container in the refrigerator until ready to serve.

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Cook Time 30

Total Time 30

Servings: 8

Course: Appetizer

Cuisine: American, southern

Calories: 160

Ingredients Equipment Method Nutrition Notes

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

Equipment

Mixing bowl
Whisk or spoon
Measuring cups and spoons
Serving platter or tray
Small dipping bowl
Knife and cutting board (for crudités)

Method

Using the flat side of a chef's knife, smash garlic on a cutting board. Run the flat side of knife over garlic until a paste forms, and place garlic paste in a medium bowl. Whisk in mayonnaise, ketchup, capers, mustard, Worcestershire, horseradish, and Old Bay until smooth. Transfer rémoulade to a serving bowl.
To serve, arrange bowl of rémoulade with shrimp and vegetables on a large platter. Store the rémoulade in an airtight container in the refrigerator up to 1 week.

Nutrition

Calories: 160kcalCarbohydrates: 4gProtein: 10gFat: 12gCholesterol: 75mgSodium: 380mgFiber: 1gSugar: 1g

Notes

Old Bay Rémoulade is a zesty, creamy sauce packed with coastal flavor and a kick of spice. Paired with chilled shrimp and crisp crudités, it’s a perfect make-ahead appetizer that looks elegant and tastes bold. Great for parties, brunches, or seafood lovers.

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Old Bay Rémoulade with Crudités and Shrimp