Shrimp in Green Sauce
(from kylerhea’s recipe box)
This Spanish dish is usually prepared in a frying pan. I prefer this method of baking shrimp in the sauce, which noted TV chef Mark Bittman uses in his latest cookbook. It leaves less chance of burning the garlic, which makes the dish taste bitter. When serving this dish as tapas, leave the last segment of the shell when peeling the shrimp, so they are easier to eat as finger food.
Adapted from The Best Recipes In The World, by Mark Bittman (Broadway Books, 2005)
Fast Fact: Puréeing garlic makes it more pungent because it breaks down more cell walls, releasing more aromatic compounds.
Quick Tip: Lining the empty baking dish with foil may eliminate messy clean-up.
Source: Wildberries - link from this page
Serves 4 peopleIngredients
- 3 garlic cloves, peeled and coarsely chopped
- 1/4 cup extra-virgin olive oil
- 3 large scallions, white and green parts, chopped
- 3/4 cup parsley leaves, lightly packed
- 1 1/2 pounds medium to large shrimp (20-30 per pound), peeled and deveined
- Salt and ground black pepper
- 4 dried Italian red chile peppers, or 1/8 teaspoon hot pepper flakes (optional)
- 1/4 cup fish or chicken stock, white wine, or water
Directions
-
Preheat the oven to 500º F.
-
Combine the garlic and oil in a small food processor or blender, and whirl until smooth, scraping down the sides as necessary. Add the scallions and parsley and pulse until the mixture is minced. Season the sauce to taste with salt and pepper.
-
Put the shrimp in a baking dish that holds them in one layer. Add the green sauce, and chile peppers, if using. Toss to coat the shrimp with the sauce. Add the liquid.
-
Place the dish in the oven and roast until the sauce is bubbly and hot, and the shrimp are pink outside and opaque white in the center, 10 to 12 minutes. Serve immediately.