Celery Remoulade with Curry and Shrimp
Appetizers • French
Description
Celery remoulade with curry and shrimp
Ingredients
- Salt to taste
- Celery salt 0 lbs
- Peeled Cooked Shrimp 10 oz
- Whole egg 2 pieces
- Olive Oil 0 fl oz
- Grapeseed Oil 5 fl oz
- Meyer Lemon Juice 3 spoons
- Parsley 0 oz
- Dijon Mustard 1 tablespoon
- Garlic 1 clove
- Red Curry Powder ½ spoons
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Whisk the egg yolk with the mustard. While whisking, gradually pour in a teaspoon of grape seed oil. Continue whisking, adding the oil in a thin stream; the sauce should be thick and creamy. Mix in two tablespoons of lemon juice, add curry powder, and season with salt and pepper.
Step 2
Cut the peeled celery root into julienne strips. Blanch it in salted water with the remaining lemon juice for one minute. Cool it down. Mix with the sauce and let it sit.
Step 3
In a saucepan, heat olive oil with a garlic clove and sauté them together for a minute. Remove the garlic, then add the shrimp and finely chopped parsley, frying them in the oil. Serve with a celery remoulade.
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