SHRIMP AND CRUDITE PLATTER WITH TWO SAUCES

Shrimp and Crudite Platter with Two Sauces image

Provided by Martha Stewart

Time 1h

Yield Serves 8 to 10

Number Of Ingredients 11

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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

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.