Marc Murphy's Shrimp Cocktail with Green Goddess Sauce


  • 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.