Marc Murphy's Shrimp Cocktail with Green Goddess Sauce

by Rachael Ray Show Staff 12:09 PM, January 28, 2014

Aired January 28, 2014


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


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.