Shrimp with Green Goddess Sauce

Yield: 4 servings.

BYOC: For a little extra depth of flavor, try adding a anchovy fillet to the puree… trust me, it’s great!


  • 1 pound large shrimp, shelled and deveined leaving tails on
  • 1 cup creme fraiche or sour cream
  • 1 tablespoon chopped tarragon
  • 2 scallions, roughly chopped
  • 1 teaspoon finely grated lemon zest
  • 2 teaspoons freshly squeezed lemon juice
  • Kosher salt and freshly cracked black pepper


  1. Bring a 6-qt pot of highly salted water to boil over high heat.
  2. Add shrimp to boiling water and simmer until they are cooked through, about 3 to 4 minutes. 
  3. With a slotted spoon or strainer transfer shrimp to a bowl of ice water to stop the cooking. 
  4. Once cooled, drain, pat dry and reserve.
  5. Puree the fraiche, tarragon, scallions, lemon juice in food processor until smooth. 
  6. Season with salt and pepper to taste.
  7. Transfer to bowl and serve with reserved shrimp.