Roasted Shrimp Cocktail with Green Goddess Dressing

By ajiann

Ingredients

• 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

Preparation

Step 1

Directions

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.

2014, Ina Garten, All Rights Reserved

CATEGORIES:

Shrimp

Appetizer

Salad Dressing

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