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Receta Fennel And Celery Root Remoulade With Baby Shrimp
by Global Cookbook

Fennel And Celery Root Remoulade With Baby Shrimp
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Ingredientes

  • 3/4 c. mayonnaise
  • 2 Tbsp. Creole mustard (or possibly other whole-grain, spicy mustard)
  • 1/4 c. chopped green onions
  • 2 Tbsp. chopped fresh parsley
  • 2 tsp fresh lemon juice
  • 1 tsp chopped garlic
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • 1 x celery root - (abt 1 to 1 1/4 lbs) peeled, and cut into thin matchstick slices
  • 1 x fennel root - (abt 3/4 lb) trimmed, and tough outer core removed, and cut into thin slices, fronds reserved
  • 1 lb boiled baby shrimp

Direcciones

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