Shrimp Rolls with Celery Root Remoulade

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

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Preparation 20 MIN

Cooking 2 MIN
Servings 4

Ingredients
Preparation

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.