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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 minutes
Total Time 30 minutes
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
 

  1. 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.
  2. 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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