Yield: 4 servings.
BYOC: For a little extra depth of flavor, try adding a anchovy fillet to the puree… trust me, it’s great!
Ingredients
- 1 pound large shrimp, shelled and deveined leaving tails on
- 1 cup creme fraiche or sour cream
- 1 tablespoon chopped tarragon
- 2 scallions, roughly chopped
- 1 teaspoon finely grated lemon zest
- 2 teaspoons freshly squeezed lemon juice
- Kosher salt and freshly cracked black pepper
Method
- Bring a 6-qt pot of highly salted water to boil over high heat.
- Add shrimp to boiling water and simmer until they are cooked through, about 3 to 4 minutes.
- With a slotted spoon or strainer transfer shrimp to a bowl of ice water to stop the cooking.
- Once cooled, drain, pat dry and reserve.
- Puree the fraiche, tarragon, scallions, lemon juice in food processor until smooth.
- Season with salt and pepper to taste.
- Transfer to bowl and serve with reserved shrimp.