Green Goddess Dip with Grilled Shrimp

Total Time:
1 hr 15 min
15 min
1 hr

8 servings

  • Green Goddess Dip
  • 3 anchovy fillets, soaked in cold water for 5 minutes, dried, and coarsely chopped
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 scallions (white and green), chopped
  • 1 cup mixed fresh herbs, such as basil, parsley, and tarragon
  • 1 tablespoon freshly squeezed lime juice
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 pounds shrimp, grilled or poached, recipes follow
Grilled Shrimp:
  • 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. Preheat a grill pan over medium-high heat. Grill the shrimp until they just curl and are translucent, about 1 1/2 minutes on each side. Squeeze the lime over the shrimp and serve warm or at room temperature with the dip.

  • Prep Time: 10 minutes

  • Cook Time: 3 minutes

Poached Shrimp:
  • 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. Pull the pan from the heat and set aside for 3 minutes.

  • Drain the shrimp and put them in a bowl. 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. Chill at least 30 minutes before serving.

  • Prep Time: 10 minutes

  • Cook Time: 6 minutes

  • Inactive Prep Time: 33 minutes

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    This recipe is featured in:

    Spring Entertaining Guide