Shrimp Rolls with Celery Root Remoulade
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
Instructions
Shrimp Rolls with Celery Root Remoulade serves 4 original recipe by ricardocuisine.com.
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