Prep Time
30 min
Cook Time
10 min
Yields
10 - 12 servings
2014 Ina Garten, All Rights Reserved.
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ingredients
Shrimp
2
lb(s) large shrimp (14 to 16 shrimp per pound)
1
Tbsp good olive oil
½
tsp kosher salt
½
tsp freshly ground black pepper
Green Goddess Dressing
1
cup good mayonnaise
1
cup scallions, white and green parts (6 to 7 scallions)
1
cup basil leaves, chopped (18 to 20 leaves)
¼
cup lemon juice, freshly squeezed
2
cloves garlic
2
tsp anchovy paste
2
tsp kosher salt
1
tsp freshly ground black pepper
1
cup sour cream
2
stalks celery, cut into sticks
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directions
Step 1
Preheat the oven to 400ºF.
Step 2
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.
Step 3
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.