Shrimp And Crudite Platter With Two Sauces Recipes

SHRIMP AND CRUDITE PLATTER WITH TWO SAUCES

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.

CRUDITE PLATTER

Steps:

• Bring a large pot of water to a boil and salt generously. Fill a large bowl with ice water and salt it generously as well Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the beans into the ice water, to stop their cooking and set the color. Cool, remove them from the ice bath, and pat dry. Repeat with the broccoli, cauliflower, or asparagus cooking each until crisp tender. If using sugar snaps or fennel they may be served raw or cooked depending on their flavor or your preference.
• Attractively arrange all the vegetables on a large serving platter and serve with the dip of your choice.
• 1/2 cup roasted red peppers (about 4 ounces)
• 6 sun-dried tomatoes, packed in oil, drained
• 1/4 cup drained or Greek style yogurt, method follows
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon minced thyme, optional
• 1/8 to 1/4 teaspoon finely grated orange zest
• Freshly ground black pepper
• Combine all the ingredients in a blender, and process until smooth. Serve now or refrigerate until ready to serve.
• Yield: about 1 1/2 cups
• To make drained yogurt: Place 1/2 cup of plain whole or low-fat milk yogurt in a coffee filter set in a sieve or colander in the sink or over a bowl. Set aside for 1 to 2 hours until thickened. Discard the water whey and use the yogurt as desired.
• 1 clove garlic
• 1/4 teaspoon kosher salt
• 1 cup fresh basil leaves, washed
• 1 cup mayonnaise
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon water
• 1/2 teaspoon freshly squeezed lemon juice
• Chop the garlic with the salt, and then use the flat side of the knife to mash and smear the mixture to a coarse paste.
• In a blender combine the garlic paste, with the remaining ingredients and process until smooth.
• Transfer the sauce to a bowl, cover and refrigerate for at least 30 minutes before serving so the flavors come together
• Yield about 1 1/2 cups

CRUDITE AND 3 SAUCES

Steps:

• Anchovy Sauce:
• Place anchovies, capers, caper brine, and garlic in food processor or blender and turn the machine on. Stream in the olive oil and form a thick dressing. Scrape the dressing into a small serving cup or bowl and return the processor bowl or the blender to its base.
• Black Olive and Parmigiano Sauce:
• Place the black olives, vinegar, and thyme in processor or blender. Turn machine on and stream in the olive oil. When dressing forms, stop machine and add cheese. Pulse-process cheese into dressing then transfer dressing into a second cup or small bowl.
• Garden Tomato and Green Onion Sauce:
• In a small mixing bowl, combine tomatoes, scallions, and parsley. Drizzle the raw sauce with the olive oil and season it with salt and pepper, to your taste.
• Crudite:
• Place the in a small pot. Cover eggs with water and bring water to a boil. Cover pot and remove from heat. Let eggs stand 10 minutes.
• Drain eggs and crack shells by rattling cooked eggs inside empty covered pot. Peel and cool eggs under cold running water.
• Arrange the vegetables in a flower pot, building high and stuffing the pot tightly. Nest whole eggs and whole tomatoes among the vegetables. Serve your vegetable masterpiece with sauces to pass at table.

CRUDITE DIP

Steps:

• Combine the first 9 ingredients; mix well. Cover and refrigerate at least 2 hours. If desired, sprinkle with additional parsley. Serve with vegetables.