by drbabs
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drbabs's Notes:
Expand2 tablespoons minced celery leaves Ask a question about this ingredient
2 tablespoons minced parsley Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
3 scallions, white and light green parts, finely minced Ask a question about this ingredient
2 tablespoons freshly squeezed lemon juice Ask a question about this ingredient
1 teaspoon prepared horseradish Ask a question about this ingredient
1/2 teaspoon Worcestershire sauce Ask a question about this ingredient
3-10 drops Tabasco sauce (to taste) Ask a question about this ingredient
2 tablespoons Creole mustard (i.e., Zatarain's, or you can use any coarse grained mustard) Ask a question about this ingredient
1 tablespoon mayonnaise Ask a question about this ingredient
1/4 teaspoon kosher salt Ask a question about this ingredient
1/4 teaspoon smoked paprika Ask a question about this ingredient
freshly ground black pepper to taste Ask a question about this ingredient
Mince all celery leaves, parsley, garlic and scallions as finely as possible. Stir together with the rest of the ingredients. Taste and adjust seasoning.
Ask a question about this stepGlad you entered this here as I'd missed it. Great!
Yum! Definitely perfect for shrimp!
This looks great! Love the celery leaves - they're way under-used in my opinion.
I've got some shrimp in the freezer begging to be dipped into something. This looks great!!
Like that your add celery leaves - they add so much taste to recipes. Looks good!
Thanks--I love the taste of celery, but not the texture. Celery is more traditionally used, and could certainly be added, but I think the leaves impart enough celery flavor and allow the sauce to be saucy and not chunky.
This type of remoulade is not only great with cold shrimp but with celery root (celeriac) as well. Shred the celery root (it looks kind of like Alton Brown) on the coarse blade of your food processor or use a mandoline.
I'm sure you're right! We'll get celeriac in our CSA box soon. (Love the Alton brown reference.)
I just had a shrimp boil this last weekend and made some remoulade. This is a great looking version. I will have to try it
Fany is the author of My Sweet Mexico and Paletas.
now that's a sauce after my own heart!