Description
A zesty and creamy Old Bay rémoulade sauce served with fresh crudités and tender peel ‘n’ eat shrimp. Perfect as an elegant appetizer or a light, flavorful snack, this recipe combines the bold flavors of Old Bay seasoning with tangy capers, horseradish, and mustard for a delightful dipping experience.
Ingredients
Scale
Rémoulade Sauce
- 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
Shrimp and Vegetables
- 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
- Make Garlic Paste: Smoothly smash the garlic clove using the flat side of a chef’s knife until it becomes a fine paste. This helps release the garlic’s pungent flavor evenly in the sauce.
- Mix Rémoulade Sauce: In a medium bowl, whisk together the garlic paste, mayonnaise, ketchup, finely chopped capers, stone-ground mustard, Worcestershire sauce, prepared horseradish, and Old Bay seasoning until the mixture is smooth and well combined, creating a balanced, creamy sauce with a spicy kick.
- Prepare for Serving: Transfer the prepared rémoulade sauce into a serving bowl, making it convenient to dip the shrimp and vegetables into.
- Arrange the Platter: On a large serving platter, neatly arrange the cooked peel ‘n’ eat shrimp along with the steamed haricots verts, quartered Persian cucumbers, halved carrots, and radishes, complementing the fresh, crisp vegetables with succulent shrimp.
- Optional Make-Ahead Step: For advance preparation, store the rémoulade in an airtight container in the refrigerator for up to one week to allow the flavors to meld even more deeply before serving.
Notes
- The rémoulade sauce can be made up to a week in advance and stored in the refrigerator to deepen the flavors.
- Use freshly cooked, chilled shrimp for best flavor and texture.
- Steam the haricots verts until just tender to maintain their vibrant color and slight crunch.
- If Old Bay seasoning is unavailable, a blend of paprika, celery salt, black pepper, and cayenne can be substituted.
