Shrimp Rolls with Celery Root Remoulade
Shrimp Rolls with Celery Root Remoulade
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Shrimp Rolls with Celery Root Remoulade

20 MIN



  1. In a large bowl, combine the sour cream, mustard, oil and garlic. Add the shrimp, celery root, cucumber and parsley. Season with salt and pepper. Stir well. Refrigerate.
  2. Preheat the grill, setting the burners to medium.
  3. Toast the buns. Fill them with the shrimp mixture.
  4. Serve with Sweet Potato Fries.

Good with...


  1. Great the first day and amazing the second. From now on, I'm making it the day before I want to serve it.

  2. I use my left over frozen cooked shrimps and salad buns. Although they make smaller rolls they were tasty and perfect for a late afternoon lunch. A real hit! Merci Ricardo

  3. Wow, mustard adds great flavour!

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.