When I first saw this recipe for a spicy Old Bay tartar sauce it took me all of about 2 seconds to figure out exactly what I was going to use it on. A fried shrimp po boy. The sauce is perfect on a po boy. It has a mild Dijon flavor. It has a good bit of kick. And it tastes of Old Bay. If that doesn’t scream shrimp po boy I don’t know what does.
This recipe was inspired by a recipe from Steven Raichlen’s massive book, BBQ USA. it is packed with over 400 dishes, almost all with a spicy side to them. BBQ USA sits on my bookshelf along Raichlen’s other great cookbooks.
Spicy Old Bay Tartar Sauce
When I first saw this recipe for a spicy Old Bay tartar sauce it took me all of about 2 seconds to figure out exactly what I was going to use it on. A fried shrimp po boy.
Servings 1 cup
- 1 cup mayonnaise
- 1 small jalapeno seeded, minced
- 1 tablespoon capers drained (see note)
- 1 tablespoon cornichons chopped (or dill pickles)
- 1 tablespoon lemon juice
- 1 tablespoon chives chopped (or use 1 teaspoon dired)
- 1 tablespoon basil chopped (or use 1 teaspoon dried)
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Old Bay seasoning
- Freshly ground pepper to taste
- Combine all ingredients. Store in the fridge in a covered container for up to 1 week.
If I’m using this sauce as a tartar sauce I drain the capers. But I do not drain them if I’m using this as a dip for fried shrimp.
Calories: 1555kcal | Carbohydrates: 7g | Protein: 4g | Fat: 169g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1994mg | Potassium: 158mg | Fiber: 2g | Sugar: 6g | Vitamin A: 662IU | Vitamin C: 26mg | Calcium: 69mg | Iron: 2mg
Nutritional values are approximate.