Green Goddess Cocktail Recipe 435 Recipes

ROASTED SHRIMP COCKTAIL WITH GREEN GODDESS DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
• For the dressing, place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt, and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. Use immediately or refrigerate until ready to use. Serve as a dip for the shrimp with the celery sticks.

GREEN GODDESS DRESSING

Steps:

• In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.

GREEN GODDESS COCKTAIL RECIPE - (4.3/5)

Steps:

• Combine vodka and tea in a jar. Cover and let infuse 8 hours. Strain through a fine-mesh sieve into a small bowl; discard solids. Cover and chill. Bring sugar and ⅓ cup water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, add arugula, and stir until wilted. Cover and let syrup steep 5 minutes, then strain into a small bowl; discard solids. Cover and chill arugula syrup until cold, at least 1 hour. Cut 12 thin slices from cucumber; set aside. For each cocktail, finely grate one-fourth of remaining cucumber directly into a cocktail shaker. Add a piece of jalapeño and muddle until chile is broken into small pieces. Add 2 ounces green-tea vodka, 1 ounce arugula syrup, and 1 ounce lemon juice to shaker. Fill with ice and shake vigorously until outside of shaker is frosty, about 30 seconds. Strain cocktail into a Collins glass filled with ice and garnish with mint and 3 reserved cucumber slices. Do Ahead: Vodka can be infused 1 month ahead; keep chilled. Arugula syrup can be made 3 days ahead; keep chilled.