Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Fennel And Celery Root Remoulade With Baby Shrimp

  • Yield: 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, about 1 to 1 1/4 pounds, peeled and cut into thin matchstick slices
  • 1 fennel root, about 3/4 pound, trimmed and tough outer core removed, cut into thin slices, and 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.