• 6servings
  • 35minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup mayonnaise

  2. 2 tablespoons Creole mustard or other whole-grain, spicy mustard

  3. 1/4 cup minced green onions

  4. 2 tablespoons minced fresh parsley

  5. 2 teaspoons fresh lemon juice

  6. 1 teaspoon minced garlic

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon paprika

  9. 1 celery root, about 1 to 1 1/4 pounds, peeled and cut into thin matchstick slices

  10. 1 fennel root, about 3/4 pound, trimmed and tough outer core removed, cut into thin slices, and fronds reserved

  11. 1 pound boiled baby shrimp

Instructions Jump to Ingredients ↑

  1. 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.


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