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Rémoulade Sauce

Yield 2 1/4 cups


  • 1 bunch green onions
  • 1 celery rib, cut into 1-inch pieces
  • 1 garlic clove
  • 1/4 cup loosely packed parsley leaves
  • 1/3 cup white vinegar
  • 3 tablespoons hot Creole mustard
  • 1 tablespoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup olive oil

How to Make It

  1. Pulse first 4 ingredients in a food processor until chopped; add vinegar and next 4 ingredients. With processor running, add oil in a slow, steady stream.

  2. Note: If you market doesn't steam shrimp as a service, buy 3 pounds unpeeled, jumbo fresh shrimp. Cook in 9 cups boiling water 3 to 5 minutes, or just until shrimp turn pink. Drain and rinse with cold water.