- 4
Ingredients
- 12 medium shrimp, unpeeled
- 1 Tbsp peppercorns
- 2 fresh bay leaves
- 1 Tbsp Kosher salt
- 1 lemon, halved
- 1 quart water
- 1 egg yolk from a pastured chicken of good health
- 1 Tbsp mustard
- Kosher salt
- 1/3 cup grapeseed or other neutral oil
- 1/3 cup olive oil
- 1 lemon
- 1 celery root, peeled and grated
Preparation
Step 1
Combine water, salt, pepper, bay and lemon in a pot and bring to a boil. Turn down to a simmer and cook for 15 minutes. Add shrimp and remove the pot from flame. Allow the shrimp to sit in the poaching liquid for 4-5 minutes, until firm and pink. Remove teh shrimp and refrigerate until col. Peel the shrimp and reserve. Meanwhile, make the remoulade.
In a food processor, combine the egg yolk, mustard and pinch of salt. Put both oils in a measuring cup with a spout and keep handy. Mix the yolk, mustard and salt well, then begin adding oils in a steady stream about half the width of a pencil. Add all of the oil until a smooth, emulsified sauce is formed. Add the juice and zest of a lemon, season to taste, and mix just to combine. Toss the celery root with the remoulade and let sit for a least half an hour, refrigerated. Serve the shrimp over the celery root, garnished with some chopped chervil or parsely, and a little paprika.