Green Goddess Dip With Grilled Shrimp
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Combine the anchovies, mayonnaise, sour cream, scallions, herbs, lime juice, and salt in a blender
2
Puree to make a smooth dressing
3
Season, to taste, with salt and pepper
4
Refrigerate for 1 hour before serving
5
Can be stored in the refrigerator for up to 2 days
6
2 pounds medium shrimp, peeled and deveined with tails Oil or melted butter, for grilling Kosher salt and freshly ground black pepper 1 lime Toss the shrimp with just enough oil or butter to coat lightly, and then season with salt and pepper
7
Preheat a grill pan over medium-high heat
8
Grill the shrimp until they just curl and are translucent, about 1 1/2 minutes on each side
9
Squeeze the lime over the shrimp and serve warm or at room temperature with the dip
10
6 cups cold water 2 cup white wine 4 strips lemon zest 2 teaspoon kosher salt 1 teaspoon black peppercorns 1 fresh bay leaf, sliced 2 pounds medium shrimp, peeled and deveined with tails Combine all the ingredients in a large saucepan and heat over high heat until the shrimp turn pink and firm up, and the water just barely begins to simmer, about 6 minutes
11
Pull the pan from the heat and set aside for 3 minutes
12
Drain the shrimp and put them in a bowl
13
Cover the bowl tightly with plastic wrap, and pierce the wrap a few times to let steam escape¿otherwise water will collect on the wrap and drip onto the shrimp
14
Chill at least 30 minutes before serving