Serves 20
40 min
Perfectly Poached Shrimp with Green Goddess Sauce
Recipe GLPR9b3efc2b977f45
Succulent jumbo shrimp gently poached in salted water until just cooked through, then chilled and served with a vibrant, herbed mayonnaise sauce. The Green Goddess sauce combines fresh parsley, chives, green onions, tarragon, anchovies, and garlic blended with creamy mayonnaise for an elegant appetizer or light main course.
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Ingredients
1 large garlic clove
2 cups mayonnaise
1 cup (packed) fresh parsley, finely chopped
1/4 cup fresh chives, chopped
1/4 cup green onions (white and pale green parts only), chopped
3 tablespoons fresh tarragon, chopped
8 canned anchovy fillets
1 tablespoon rice vinegar
3/4 cup coarse kosher salt, divided (1/2 cup plus 1/4 cup)
4 pounds uncooked unpeeled jumbo shrimp (about 75 shrimp)
Salt and pepper to taste
Directions
Mince the garlic clove finely in a food processor. Add the mayonnaise, chopped parsley, chives, green onions, tarragon, anchovy fillets, and rice vinegar. Pulse until the mixture is smooth and turns a pale green color. Taste and season with salt and pepper as needed. Transfer the sauce to a serving bowl, cover, and refrigerate until completely chilled (can be prepared up to 2 days in advance).
Fill two large bowls with ice water and set aside. Bring a very large pot of water to a rolling boil over high heat. Add 1/2 cup of the coarse kosher salt to the boiling water and return to a boil.
In another large bowl, rub the unpeeled shrimp with the remaining 1/4 cup coarse kosher salt, coating them evenly.
Add the salted shrimp to the boiling salted water and cook, stirring occasionally, just until they are cooked through, approximately 3 minutes. The water may not return to a boil. Immediately drain the shrimp in a colander.
Quickly divide the drained shrimp between the two bowls of prepared ice water and let cool completely, stirring occasionally. Once cooled, drain well in the colander.
Carefully peel and devein the cooled shrimp, leaving the tails intact for presentation. Arrange the prepared shrimp on a serving platter (can be prepared up to 4 hours ahead; cover and refrigerate if making in advance).
Serve the chilled shrimp with the cold Green Goddess sauce on the side or drizzled lightly over top.
