Recipes
Shrimp in Green Sauce
You’ll make far more broth than you need here, and it’s
worth saving, because it’s wonderful as part of the liquid
used when making risotto or fish stews.
Yield: 4
Cook Time: 30 minutes
Ingredients
6 cloves of garlic
1/2 cup extra virgin olive oil
6 scallions, trimmed and chopped
1 cup parsley, leaves and thin stems
2 pounds shrimp, peeled
Salt and pepper to taste
4 dried chilies or a few pinches of crushed chili flakes, or to taste
1/4 cup stock (shrimp, fish or chicken) or white wine or water
1/2 cup extra virgin olive oil
6 scallions, trimmed and chopped
1 cup parsley, leaves and thin stems
2 pounds shrimp, peeled
Salt and pepper to taste
4 dried chilies or a few pinches of crushed chili flakes, or to taste
1/4 cup stock (shrimp, fish or chicken) or white wine or water
Directions
Heat oven to 500 degrees. Combine garlic and oil in a small food processor
and blend until smooth, scraping down sides as necessary. Add scallions and
parsley and pulse until mixture is minced. Toss with shrimp, salt, pepper and
chilies.
4 Put shrimp in a large roasting pan. Add liquid and place pan in oven. Roast, stirring once, until mixture is bubbly and hot, and shrimp all pink, 10 to 15 minutes. Serve.
4 Put shrimp in a large roasting pan. Add liquid and place pan in oven. Roast, stirring once, until mixture is bubbly and hot, and shrimp all pink, 10 to 15 minutes. Serve.
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