Food and Recipes Dish Dips Old Bay Rémoulade with Crudités and Shrimp 5.0 (3) 3 Reviews 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. By Ivy Odom Ivy Odom Ivy is an Editorial Producer for Dotdash Meredith and hosts an array of lifestyle videos. She also authors a bi-monthly recipe column for Southern Living. Ivy has over four years of experience as on-camera talent across multiple platforms, including TikTok, Snapchat, television, and other social channels, as well as extensive producing and editing experience for TikTok. Southern Living's editorial guidelines Published on June 15, 2020 Rate PRINT Share Active Time: 30 mins Total Time: 30 mins Yield: 8 serves Growing up, I'd go with my family to our beach house on St. George Island, Florida. We would make the three-hour drive from Moultrie, Georgia, down to the Gulf any chance we got. Our first stop as we crossed the bridge onto the island was Doug's Fresh Seafood Market, a bright yellow trailer stocked with the best selection of fish in town. After picking up Mr. Doug's catch of the day, we'd unpack the car and head straight for the beach to soak in the last few hours of sun before dinner. Our supper always featured goodies we'd bought from the seafood truck served with a few ingredients Mama had brought from home. My recipe for Old Bay Rémoulade with Crudités and Shrimp is an ode to those getaways we took years ago. Stir together Old Bay seasoning, mayonnaise, and a few pantry staples for an easy sauce that tastes amazing served with steamed peel 'n' eat shrimp or any other fresh seafood. It's the perfect first-day-at-the-beach supper, which, now that I'm an adult, is ideal paired with rosé spritzers and enjoyed with my friends. 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. Johnny Autry; Prop and Food Styling: Charlotte L. Autry 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 Directions 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. Rate It Print