3/4 C. mayonnaise

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

1/4 C. minced green onions

2 T. minced fresh parsley

2 tsp. fresh lemon juice

1 tsp. minced garlic

1/2 tsp. salt

1/4 tsp. 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

 

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.