Name: Shrimp Rolls with Celery Root Remoulade
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 4 serving(s)
Ingredients: 1/2 cup (125 ml) sour cream; 2 tablespoons (30 ml) whole-grain mustard; 1 tablespoon (15 ml) olive oil; 1 clove garlic, finely chopped; 3/4 lb (350 g) cooked small Northern shrimp; 2 cups (500 ml) grated celery root; 1/2 cup (125 ml) diced cucumber; 1/4 cup (60 ml) chopped flat-leaf parsley; 8 hot dog buns; Salt and pepper

Preparation

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.
Preheat the grill, setting the burners to medium.
Toast the buns. Fill them with the shrimp mixture.
Serve with Sweet Potato Fries.

Comments

Johanne L.

5 stars July 11th, 2014

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
Steve C.

5 stars July 28th, 2013

Wow, mustard adds great flavour!