Celery Remoulade with Curry and Shrimp

Appetizers | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Celery remoulade with curry and shrimp

Ingredients

Salt - to taste
Celery salt - 2 lbs
Peeled Cooked Shrimp - 10.6 oz
Whole egg - 2 pieces
Olive Oil - 0 fl oz
Grapeseed Oil - 3 fl oz
Meyer Lemon Juice - 3 spoons
Parsley - 1.4 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.