Shrimp and Crudités Platter with Two Delicious Sauces
Shrimp and crudités platters make the perfect centrepiece for any gathering, offering a mix of fresh vegetables, tender seafood, and rich, flavourful dips.
Inspired by the classic Provençal dish le grand aioli, this version elevates the experience with two delicious sauces: a creamy tonnato mayonnaise and a vegan green goddess dip. Whether you’re hosting a casual get-together or a festive dinner party, this shrimp platter will be a guaranteed crowd-pleaser.
Ingredients
- 3 pounds of crudités, including carrots, celery, radishes, endives, and Little Gem lettuces
- Kosher salt and freshly ground black pepper
- 1 small cauliflower or 1 bunch of broccolini, or a mix, cut into florets
- 2 bunches of baby beets, preferably golden and Chioggia, peeled and trimmed
- 8 ounces of small new potatoes, scrubbed
- 6 hard-boiled eggs, peeled and halved
- Extra virgin olive oil, for drizzling
- 2 recipes of poached shrimp
- Tonnato mayonnaise
- Vegan green goddess dip
- Lemon wedges for serving
Method
Step 1: Prepare the Crudités
Start by setting up an ice-water bath. Peel the carrots, trimming the tops before slicing them lengthwise. Cut the celery into sticks, trim the radishes, and slice the endives and Little Gem lettuces into wedges.
Place everything into the ice-water bath for about 10 minutes, allowing the vegetables to crisp up. Drain well, pat dry using paper towels, and refrigerate in resealable plastic bags for up to a day.
Step 2: Cook the Vegetables
Fill a large pot with water and bring it to a boil. Add salt generously, then cook the cauliflower or broccolini until it reaches a crisp-tender texture—about 2 to 4 minutes. Transfer the vegetables into the ice bath to stop cooking.
Next, return the pot to a boil, add the baby beets, and cook for 22 minutes until fork-tender. Drain, allow them to cool slightly, and cut them into wedges. Store in an airtight container for up to a day.
Step 3: Prepare the Potatoes
In a separate pot, bring water to a boil and season it with salt. Add the potatoes and cook them for around 8 to 9 minutes, or until a knife easily pierces through them. Drain the water and let them cool completely before serving.
Step 4: Assemble the Platter
Arrange the hard-boiled eggs, cooked vegetables, and raw crudités on a serving platter. Season everything with salt and black pepper, then drizzle lightly with extra virgin olive oil. Add the poached shrimp to the platter, alongside the tonnato mayonnaise and vegan green goddess dip. Serve with lemon wedges for an added zing.
Tips for the Best Shrimp and Crudités Platter
- Use fresh, high-quality seafood for the best flavour.
- Chill the crudités in an ice bath before serving to maintain a crisp texture.
- Prepare the sauces in advance to allow the flavours to develop fully.
- Drizzle olive oil just before serving to prevent the vegetables from becoming soggy.
Frequently Asked Questions
What is the best way to poach shrimp for a platter?
The best method is to boil water with salt and aromatics, then add shrimp and let them cook for 2 to 3 minutes until pink. Quickly transfer them to an ice bath to stop cooking.
Can I make the dips ahead of time?
Yes, both the tonnato mayonnaise and vegan green goddess dip can be made a day in advance and stored in the fridge.
How long can I store leftovers?
Crudités and shrimp should be consumed within 24 hours. Store them in airtight containers for freshness.
What vegetables work best for a crudités platter?
Carrots, celery, radishes, endives, cauliflower, and baby beets offer a mix of textures and flavours that complement the dips well.
Can I substitute the shrimp with another protein?
Yes, you can replace shrimp with smoked salmon, grilled chicken, or tofu for a vegetarian alternative.