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Fennel And Celery Root Remoulade With Baby Shrimp

  • Yield: 6 servings


  • 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


  • 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.