Perfectly Poached Shrimp With Green Goddess Sauce 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.

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!

POACHED SHRIMP

Steps:

• Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
• Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
• Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.

MARK BITTMAN'S SHRIMP IN GREEN SAUCE

Steps:

• Heat oven to 500 degrees. Combine garlic and oil in a small food processor and blend until smooth, scraping down sides as necessary. Add scallions and parsley and pulse until mixture is minced. Toss with shrimp, salt, pepper and chilies.
• Put shrimp in a large roasting pan. Add liquid and place pan in oven. Roast, stirring once, until mixture is bubbly and hot, and shrimp all pink, 10 to 15 minutes. Serve.