Roasted Shrimp Cocktail with Green Goddess Dressing
- prep time30 min
- total time 40 min
- serves 10 - 12
2014 Ina Garten, All Rights Reserved.
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 pepperGreen 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
1. Preheat the oven to 400ºF.
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.Green Goddess Dressing
1. 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.