Directions:
- 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!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 518.52 Kcal (2171 kJ) | ||
| Calories from fat | 337.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.54g | 58% | |
|---|---|---|---|
| Cholesterol | 83.5mg | 28% | |
| Sodium | 1325.18mg | 55% | |
| Potassium | 129.87mg | 3% | |
| Total Carbs | 35.04g | 12% | |
| Sugars | 1.41g | 6% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 11.69g | 23% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 1.4mg | 8% | |
| Calcium | 85.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 281.43 Kcal (1178 kJ) | ||
| Calories from fat | 183.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.38g | 58% | |
|---|---|---|---|
| Cholesterol | 45.32mg | 28% | |
| Sodium | 719.24mg | 55% | |
| Potassium | 70.49mg | 3% | |
| Total Carbs | 19.02g | 12% | |
| Sugars | 0.76g | 6% | |
| Dietary Fiber | 0.75g | 6% | |
| Protein | 6.34g | 23% | |
| Vitamin C | 1.4mg | 4% | |
| Iron | 0.7mg | 8% | |
| Calcium | 46.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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