• Kosher salt
  • 1 pound large shrimp, shelled and deveined, leaving tails on
  • 1 cup creme fraiche or sour cream
  • 1 tablespoon chopped fresh tarragon
  • 2 scallions, roughly chopped
  • 1 teaspoon finely grated lemon zest
  • 2 teaspoons freshly squeezed lemon juice
  • Freshly cracked black pepper


  • Bring a 6-quart pot of highly salted water to boil over high heat.
  • Add the shrimp to the boiling water and simmer until they are cooked through, 3 to 4 minutes.
  • With a slotted spoon or strainer, transfer the shrimp to a bowl of ice water to stop the cooking.
  • Once cooled, drain, pat dry and reserve.
  • Puree the creme fraiche, tarragon, scallions, zest and lemon juice in food processor until smooth.
  • Season with salt and pepper.
  • Transfer to a bowl and serve with the reserved shrimp.
  • BYOC: For a little extra depth of flavor, try adding an anchovy fillet to the puree... trust me, it's great!