Discover new ingredients such as celery root. Serve this impressive light salad as a first course. Can be made hours ahead and assembled when ready to serve.
8oz Small Shrimp cooked
8oz Celery Root (approximately ½ a Celery Root)
1 Green Apple
½ cup Light Mayonnaise
1 tsp. Curry powder
2 teaspoons each finely chopped Chives, Dill, Parsley
½ tsp. salt
3/4 cup Parmesan Cheese, shredded.
Cut the Shrimps into chunks
Peel the celery root. Cut in half and slice into thin julienne slivers. (Or cut ½ celery root into quarters and chop in a food processor.)
Remove core and dice apple into small pieces. (Or cut into quarters and chop in a food processor).
Mix shrimps, celery, diced apple, mayonnaise, curry powder and herbs. Place covered in refrigerator.
Use a non-stick baking sheet, spread the parmesan cheese in to 3 inch circles (aprox 2 Tablespoons of shredded cheese for each circle) Baked at 375 degrees until the cheese in golden brown about 6-7 minutes
Let cool then gently lift from the cookie sheet using a spatula.
At serving time, divide the shrimp salad on 6 salad plates. Form into the shape of a circle. Top each plate with a parmesan crisp.
Makes 6 servings