Best Green Goddess Shrimp Dip In A Sourdough Bowl Recipes

Roasted Shrimp Cocktail with Green Goddess Dressing image

Provided by Ina Garten

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 14

2 pounds large shrimp (14 to16 shrimp per pound)
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped basil leaves (18 to 20 leaves)
1/4 cup freshly squeezed lemon juice
2 cloves garlic
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
2 stalks celery, cut into sticks

Steps:

Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the dressing, place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt, and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. Use immediately or refrigerate until ready to use. Serve as a dip for the shrimp with the celery sticks.

Green Goddess Dip with Grilled Shrimp image

Provided by Food Network Kitchen

Categories appetizer

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

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

Steps:

Combine the anchovies, mayonnaise, sour cream, scallions, herbs, lime juice, and salt in a blender. Puree to make a smooth dressing. Season, to taste, with salt and pepper. Refrigerate for 1 hour before serving. Can be stored in the refrigerator for up to 2 days.
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.
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.