SHRIMP AND CRUDITE PLATTER WITH TWO SAUCES
Our take on the Provencal classic le grand aioli, a bountiful spread of vegetables and seafood served with homemade garlic mayonnaise, ups the ante with two delectable dips: a tonnato sauce made with store-bought mayo and a vegan green goddess dressing.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Prepare an ice-water bath. Peel carrots and trim tops; slice in half lengthwise. Clean celery and slice into sticks. Trim radishes. Slice endives and Little Gems into wedges. Place crudites in ice-water bath until crisp and beginning to curl, 10 minutes. Drain well; wrap in paper towels. Refrigerate in resealable plastic bags up to 1 day.
- Bring a large pot of water to a boil; season generously with salt. Add cauliflower and cook until crisp-tender, 2 to 4 minutes. Transfer to ice-water bath. Return pot of water to a boil, add beets, and cook until fork-tender, about 22 minutes. Drain, let cool slightly, and cut into wedges. Store in an airtight container up to 1 day.
- Meanwhile, bring potatoes to a boil in another pot of water; season generously with salt. Cook until easily pierced with the tip of a knife, 8 to 9 minutes. Drain; let cool completely.
- Season eggs and cooked vegetables with salt and pepper; drizzle with oil. Serve with crudites, shrimp, tonnato mayonnaise, dip, and lemon wedges.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Roking Nik
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Washington Kariuki
[email protected]I'm going to try this recipe with different types of seafood. I think it would be great with scallops or lobster.
Maruchan Meyer
[email protected]This is a really healthy dish. The shrimp are a good source of protein and the crudités are full of vitamins and minerals.
Osei Gideon
[email protected]I'm not a big fan of shrimp, but I loved this dish. The sauces were so good that they made the shrimp taste amazing.
Emmanuel Etsey
[email protected]This dish is a great way to use up leftover shrimp.
Amsar Serif
[email protected]I love the combination of flavors in this dish. The shrimp, the sauces, and the crudités all go together perfectly.
Abu Saeid
[email protected]This is a great recipe for a party. It's easy to make ahead of time and it's always a hit.
Ella Kennry
[email protected]I used a different type of shrimp than the recipe called for, but it still turned out great.
Mushahid Khan
[email protected]I didn't have any crudités on hand, so I just served the shrimp with the sauces. It was still delicious!
freaking afrika
[email protected]The shrimp were a little overcooked for my taste, but the sauces were delicious.
Pitah Weru
[email protected]I love how easy this recipe is to make. It's perfect for a quick and easy weeknight meal.
Boaz “KIONGOZI” Simiyu
[email protected]This is my go-to recipe for shrimp and crudités. It's easy to make and always turns out great.
Shazia Shahid
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The shrimp are always cooked perfectly and the sauces are delicious.
Chidinma Roseline
[email protected]This dish was a hit at my party! Everyone loved the shrimp and the crudités. The sauces were also a big hit.
Ansar Ali
[email protected]Absolutely delicious! The shrimp were cooked perfectly and the sauces were amazing. I especially loved the spicy sauce.