Green Goddess Dip with Grilled Shrimp
Ingredients
- Green Goddess Dip
- 3 anchovy fillets, coarsely chopped, soaked in cold water for 5 minutes, dried, and
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 scallions, chopped, (white and green)
- 1 cup mixed fresh herbs, such as basil, parsley, and tarragon
- 1 tablespoon freshly squeezed lime juice
- 1/4 teaspoon kosher salt
- black pepper, Freshly ground
- 2 pounds shrimp, grilled or poached, recipes follow
Directions
Combine the anchovies, mayonnaise, sour cream, scallions, herbs, lime juice, and salt in a blender.Puree to make a smooth dressing.
Season, to taste, with salt and pepper.
Refrigerate for 1 hour before serving.
Can be stored in the refrigerator for up to 2 days.
2 pounds medium shrimp, peeled and deveined with tails Oil or melted butter, for grilling Kosher salt and freshly ground black pepper 1 lime Toss the shrimp with just enough oil or butter to coat lightly, and then season with salt and pepper.
Preheat a grill pan over medium-high heat.
Grill the shrimp until they just curl and are translucent, about 1 1/2 minutes on each side.
Squeeze the lime over the shrimp and serve warm or at room temperature with the dip.
Prep Time: 10 minutes Cook Time: 3 minutes 6 cups cold water 2 cup white wine 4 strips lemon zest 2 teaspoon kosher salt 1 teaspoon black peppercorns 1 fresh bay leaf, sliced 2 pounds medium shrimp, peeled and deveined with tails Combine all the ingredients in a large saucepan and heat over high heat until the shrimp turn pink and firm up, and the water just barely begins to simmer, about 6 minutes.
Pull the pan from the heat and set aside for 3 minutes.
Drain the shrimp and put them in a bowl.
Cover the bowl tightly with plastic wrap, and pierce the wrap a few times to let steam escapeotherwise water will collect on the wrap and drip onto the shrimp.
Chill at least 30 minutes before serving.
Prep Time: 10 minutes Cook Time: 6 minutes Inactive Prep Time: 33 minutes