Old Bay Remoulade with Crudites and Shrimp is an ode summer getaways.
Growing up, I’d go with my family to our beach house on St. George Island, Florida.
We would make the three-hour drive fromMoultrie, Georgia, down to the Gulf any chance we got.
Credit: Johnny Autry; Prop and Food Styling: Charlotte L. Autry
Whisk in mayonnaise, ketchup, capers, mustard, Worcestershire, horseradish, and Old Bay until smooth.
Transfer remoulade to a serving bowl.
To serve, arrange bowl of remoulade with shrimp and vegetables on a large platter.
Store the remoulade in an airtight container in the refrigerator up to 1 week.
