Fennel And Celery Root Remoulade With Baby Shrimp

Recipe Ingredients

3/4 cup	177ml	Mayonnaise
2 tablespoons	30ml	Creole mustard
		= (or other whole-grain, spicy mustard)
1/4 cup	15g / 0.5oz	Minced green onions
2 tablespoons	30ml	Minced fresh parsley
2 teaspoons	10ml	Fresh lemon juice
1 teaspoon	5ml	Minced garlic
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	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 lb	454g / 16oz	Boiled baby shrimp

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E16) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.