Shrimp in Green Sauce

Name: Shrimp in Green Sauce
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings as a main course, 8 as a starter
Cuisine: Portuguese
Ingredients: ⅓ cup shrimp shell, fish, or chicken stock, preferably homemade, white wine, or water; ⅓ cup shrimp shell, fish, or chicken stock, preferably homemade, white wine, or water; ⅓ cup shrimp shell, fish, or chicken stock, preferably homemade, white wine, or water; ⅓ cup shrimp shell, fish, or chicken stock, preferably homemade, white wine, or water; 4 small dried chiles or a few pinches of hot red pepper flakes, or to taste; 4 small dried chiles or a few pinches of hot red pepper flakes, or to taste; Salt and black pepper to taste; Salt and black pepper to taste; 1 cup parsley without any thick stems; 2 pounds medium to large shrimp (20 to 30 per pound), peeled; ⅓ cup extra virgin olive oil; 6 scallions, trimmed and roughly chopped; 6 garlic cloves, peeled; ⅓ cup shrimp shell, fish, or chicken stock, preferably homemade, white wine, or water

Preparation info

Makes
4
servings as a main course

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

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.

Ingredients

6 garlic cloves, peeled
⅓ cup extra virgin olive oil
6 scallions, trimmed and roughly

Europe
Portugal
Dinner
Starter
Fish course
Pescatarian
Spicy
Gluten-free

Method

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.