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Shrimp in Green Sauce

This should be hot, garlicky, and spicy, a dish you want to serve over rice or with crusty bread; once the shrimp juices have mingled with it, the sauce is irresistible. Although it’s a perfect weeknight dish, this also makes a great appetizer at a dinner party.

Recipe information

  • Yield

    makes 4 servings as a main course, 8 as a starter

Ingredients

6 garlic cloves, peeled
1/3 cup extra virgin olive oil
6 scallions, trimmed and roughly chopped
1 cup parsley without any thick stems
2 pounds medium to large shrimp (20 to 30 per pound), peeled
Salt and black pepper to taste
4 small dried chiles or a few pinches of hot red pepper flakes, or to taste
1/3 cup shrimp shell, fish, or chicken stock, preferably homemade (pages 160–162), white wine, or water

Preparation

  1. Step 1

    Preheat the oven to 500°F. Combine the garlic and oil in a small food processor and blend until smooth, scraping down the sides as necessary. Add the scallions and parsley and pulse until the mixture is minced. Toss with the shrimp, salt, pepper, and chiles.

    Step 2

    Put the shrimp in a roasting pan that will hold them comfortably. Add the liquid and place the pan in the oven. Roast, stirring once, until the mixture is bubbly and hot and the shrimp are all pink, 10 to 15 minutes. Serve immediately.

  2. Shrimp in Green Sauce, Indian Style

    Step 3

    In step 1, substitute cilantro for the parsley and add 1 tablespoon good curry powder (pages 592–593 or store-bought).

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsShrimpShellfishSeafoodMainStarterDinnerGluten FreeDairy FreeNut FreeKetoWeeknight MealsEasyRoastCookbooks
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