Sunday Dinner

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Poached Shrimp with Green Goddess Dip/Dressing 

Grilled Butterflied Chicken
Arugula Salad with Lemon Vinaigrette 

I wish you could have seen the excitement on my face when my husband and I came home from walking the dogs today and there was a package from Adorama on our front stoop.  Talk about Christmas in July!! So, to christen my new camera body, I thought it would be fitting to feature a recipe from the gods or in this case, goddess.  Okay, this is not a celestial recipe, but it is really good.  

Green Goddess dressing (also referred to as sauce verte) is actually named after a stage play from the 1920s.  A hotel chef wanted to pay tribute to the lead actor of the play with this recipe.  The original version contained chives, parsley, tarragon, scallions, tarragon vinegar, mayonnaise and anchovies, but like many recipes, it has been adapted over decades and this is my adaptation.

Tonight we are enjoying it as a dip with poached shrimp.  It is also delicious with crudité.  If serving as a dressing over crisp greens, I just thin the mixture with a bit of water.   Happy Sunday!

Green Goddess Dip/Dressing
makes about 1 1/4 cups

2 Tablespoons coarsely chopped fresh chives
2 Tablespoons coarsely chopped fresh flat-leaf parsley, plus a but for garnish
2 Tablespoons coarsely chopped fresh basil
1 teaspoon anchovy paste
2 scallions, roots trimmed and roughly chopped
2 Tablespoon freshly squeezed lemon juice
1/2 cup mayonnaise
1/2 cup sour cream
Sweet paprika for garnish (optional)
Water to thin if using as a salad dressing

In a blender or food processor, combine the chives, parsley, basil, anchovies, scallions, lemon juice and mayonnaise. Blend or process until smooth, about 1 minute or about 15 pulses.

Transfer the mixture to a bowl and stir in the sour cream. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Garnish with parsley and paprika, if desired. Serve with crudités or shrimp. Enjoy!

Source: The Galley Gourmet


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