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kosher salt shrimp Creme Fraiche tarragon scallions lemon zest freshly squeezed lemon juice freshly cracked black pepper
Viewed: 30 - Published at: 7 years agoIngredients
- 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
Method
- 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!
