Ingredients
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
  • Dipping 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
Preparation

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.