Fennel And Celery Root Remoulade With Baby Shrimp Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
222
FAT
36%
CHOL
51%
SOD
61%

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Ingredients for 6 servings

3/4 cup mayonnaise

2 tablespoons minced fresh parsley

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

2 teaspoons fresh lemon juice

1/4 teaspoon paprika

1/4 cup minced green onions

1 pound boiled baby shrimp

1/2 teaspoon salt

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

1 teaspoon minced garlic

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

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