Best Green Goddess Rice Claire Robinson Recipes

Shrimp with Green Goddess Sauce image

Provided by Claire Robinson

Time 9m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

Bring a 6-quart pot of highly salted water to boil over high heat. Add the shrimp to the boiling water and simmer until they are cooked through, 3 to 4 minutes. With a slotted spoon or strainer, transfer the shrimp to a bowl of ice water to stop the cooking. Once cooled, drain, pat dry and reserve.
Puree the creme fraiche, tarragon, scallions, zest and lemon juice in food processor until smooth. Season with salt and pepper. Transfer to a bowl and serve with the reserved shrimp.
BYOC: For a little extra depth of flavor, try adding an anchovy fillet to the puree... trust me, it's great!

Green Goddess Rice - Claire Robinson Recipe - (4.6/5) image

Provided by ranmcm

Number Of Ingredients 8

1 1/2 cups basmati rice
1 small avocado, peeled, pitted, and coarsely chopped
1 cup packed fresh basil leaves
1 lemon, juiced
3 tablespoons extra-virgin olive oil
1/4 cup water
Kosher salt
Freshly ground black pepper

Steps:

1. Bring the rice, 3 cups water, and a pinch of salt to a boil in a medium saucepan over medium heat. 2. Reduce the heat to a gentle simmer, stir, cover, and cook until water is completely absorbed, 15 to 18 minutes. 3. Remove from heat and let stand, covered, for 10 minutes. 4. Put the avocado, basil, lemon juice, oil, and 1/4 cup water in the jar of a blender and puree. 5. Season generously with salt and pepper. 6. Add more water and puree until the mixture is the consistency of sour cream. 7. Fluff the rice with a fork and gently fold the green dressing into the warm rice. 8. Taste and add more salt and pepper, if necessary. 9. Serve immediately.