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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
- 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 in 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 6 servings | |
| Calories 292 | |
| Calories from Fat 219 | 75% |
| Total Fat 24.78g | 31% |
| Saturated Fat 3.49g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 509mg | 21% |
| Potassium 174mg | 5% |
| Total Carbs 1.74g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.29g | 0% |
| Protein 15.73g | 25% |
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