Perfectly Poached Shrimp With Green Goddess Sauce Recipes

SHRIMP WITH GREEN GODDESS SAUCE

Steps:

• Bring a 6-quart pot of highly salted water to boil over high heat. Add the shrimp to the boiling water and simmer until they are cooked through, 3 to 4 minutes. With a slotted spoon or strainer, transfer the shrimp to a bowl of ice water to stop the cooking. Once cooled, drain, pat dry and reserve.
• Puree the creme fraiche, tarragon, scallions, zest and lemon juice in food processor until smooth. Season with salt and pepper. Transfer to a bowl and serve with the reserved shrimp.
• BYOC: For a little extra depth of flavor, try adding an anchovy fillet to the puree... trust me, it's great!

GREEN GODDESS DIP WITH GRILLED SHRIMP

Steps:

• 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.
• 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 escape¿otherwise water will collect on the wrap and drip onto the shrimp. Chill at least 30 minutes before serving.