Fort Henry Club Sauce For Shrimp Or Crudites Recipes

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

Shrimp and Crudite Platter with Two Sauces image

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.

Ingredients

3 pounds crudites, such as carrots, celery, radishes, endives, and Little Gem lettuces
Kosher salt and freshly ground pepper
1 small head cauliflower or 1 bunch Broccolini, or a combination, cut into florets
2 bunches assorted baby beets, preferably gold and Chioggia, trimmed and peeled
8 ounces small new potatoes, scrubbed
6 hard-cooked eggs, peeled and halved
Extra-virgin olive oil, for drizzling
2 recipes Poached Shrimp
Tonnato Mayonnaise
Vegan Green-Goddess Dip
Lemon wedges, for serving

FORT HENRY CLUB SAUCE FOR SHRIMP OR CRUDITES

Make and share this Fort Henry Club Sauce for Shrimp or Crudites recipe from Food.com.

Provided by Oolala

Categories Sauces

Time 5m

Yield 1 dip

Number Of Ingredients 8

Fort Henry Club Sauce for Shrimp or Crudites image

Steps:

Mix all ingredients until smooth.
Chill and use with shrimp cocktail, crabmeat cocktail or use as a raw veggie dip.

Nutrition Facts : Calories 1089.7, Fat 78.9, SaturatedFat 11.6, Cholesterol 61.1, Sodium 2023.3, Carbohydrate 101.9, Fiber 1.1, Sugar 57.4, Protein 3.2

Ingredients

1/2 pint mayonnaise
2 tablespoons ketchup
2 tablespoons honey
6 drops Tabasco sauce
1 teaspoon lemon juice
1 teaspoon tarragon vinegar
1 teaspoon curry powder
2 tablespoons onions, grated

FORT HENRY SAUCE

Make and share this Fort Henry Sauce recipe from Food.com.

Provided by Chef DMH1978

Categories < 15 Mins

Time 15m

Yield 100 100, 15 serving(s)

Number Of Ingredients 7

Fort Henry Sauce image

Steps:

Mix it all up and enjoy!
Serve chilled.

Nutrition Facts : Calories 11.5, Sodium 23.5, Carbohydrate 3, Fiber 0.1, Sugar 2.8, Protein 0.1

Ingredients

1 1/2 cups mayonnaise
2 tablespoons ketchup
2 tablespoons honey
2 tablespoons grated onions
1 teaspoon lemon juice
6 -7 drops Tabasco sauce
1 teaspoon curry powder

CRUDITE DIP

To bring out the crudite dip's tangy flavor, chill it before serving. This will allow the flavors time to blend. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 5m

Yield 1-1/2 cups.

Number Of Ingredients 10

Crudite Dip image

Steps:

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

Nutrition Facts : Calories 102 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 117mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

Ingredients

1 cup sour cream
1/2 cup mayonnaise
2 green onions, finely chopped
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 teaspoon dill weed
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
Assorted fresh vegetables

HENRY BAINES SAUCE

A Louisville, Kentucky tradition! As an appetizer, pour some sauce over a cream cheese block and serve with crackers. It's good on lots of other cheeses and on beef, chicken, and pork as a marinade.

Provided by bfullest

Categories < 30 Mins

Time 20m

Yield 4 8oz. jars, 8-50 serving(s)

Number Of Ingredients 6

Henry Baines Sauce image

Steps:

Mix and bottle. I use Ball jars to bottle the sauce. You can store unrefrigerated. Once opened, refrigerate. Note: The serving size is 8-50 because it really depends on how you serve it. If you serve as an appetizer on top of cheese and crackers, you can easily serve 50 people. If you marinate meat in it as an entree, it will probably serve approximately 8 people.

Nutrition Facts : Calories 199.7, Fat 0.6, SaturatedFat 0.1, Sodium 2462.7, Carbohydrate 45.3, Fiber 5.3, Sugar 32, Protein 3.7

Ingredients

1 (10 ounce) bottle chutney (I use Rafetto Chut-Nut)
1 -2 ounce Tabasco sauce (Start with 1 ounce and add more if you like)
1 (10 ounce) bottle Worcestershire sauce
1 (10 ounce) bottle A.1. Original Sauce
2 (12 ounce) bottles chili sauce
2 (12 ounce) bottles ketchup

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