Fennel And Celery Root Remoulade With Baby Shrimp

Fennel And Celery Root Remoulade With Baby Shrimp
Fennel And Celery Root Remoulade With Baby Shrimp

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3/4

    cup mayonnaise

  • 2

    tablespoons Creole mustard (or other whole-grain, spicy mustard)

  • 1/4

    cup minced green onions

  • 2

    tablespoons minced fresh parsley

  • 2

    teaspoons fresh lemon juice

  • 1

    teaspoon minced garlic

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon paprika

  • 1

    celery root - (abt 1 to 1 1/4 lbs) peeled, and cut into thin matchstick slices

  • 1

    fennel root - (abt 3/4 lb) trimmed, and tough outer core removed, and cut into thin slices, fronds reserved

  • 1

    pound boiled baby shrimp

Directions

In a bowl, stir together the mayonnaise, mustard, green onions, parsley, lemon juice, garlic, salt and paprika. In a bowl, combine the celery root and fennel root, and add sauce to coat. Place the shrimp in a separate bowl and toss with the remaining remoulade. Divide the celery root and fennel among 6 plates. Top each serving with shrimp and serve, garnished with reserved fennel fronds. This recipe yields 6 servings.

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