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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 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.