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Recipes
Shrimp Rolls with Celery Root Remoulade by Ricardo

Shrimp Rolls with Celery Root Remoulade by Ricardo

Shrimp Rolls with Celery Root Remoulade by Ricardo

Crêpes, bread and sandwiches | Easy | 22 minutes

Preparation time

20 minutes

Cooking Time

2 minutes

Serves

4

Crêpes, bread and sandwiches

Easy

Total time: 22 minutes

Read mode Print

A Ricardo recipe

Recipe details

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Ingredients

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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 celery
1/4 cup (60 ml) chopped flat-leaf parsley
8 hot dog buns
Salt and pepper

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Directions

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.

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