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For the Shrimp
  • 1 small white onion, halved
  • 1 cup white wine
  • 1 tablespoon black peppercorn
  • 2 lemons, halved
  • 4 sprigs thyme
  • 4 tablespoons kosher salt
  • 1 pound shrimp, peeled and deveined
For the Green Goddess Sauce
  • 1 cup chopped scallions
  • 3/4 cup coarsely chopped parsley
  • 3 tablespoons coarsely chopped tarragon
  • 4 tablespoons coarsely chopped fennel fronds
  • 1 3/4 cups aioli
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cups sour cream
  • Kosher salt and black pepper


For the shrimp, fill a 6- to 8-quart pot with water and add onions, wine, peppercorns, lemons, thyme and salt. Bring pot to a boil and add shrimp until cooked through, about 3 minutes. Using a slotted spoon, remove shrimp from liquid and cool.

For the sauce, in a blender or food processor, add scallions, parsley, tarragon, fronds, aioli and lemon juice. Purée until smooth. Remove from blender, place in a medium bowl and fold in sour cream. Season to taste and serve.