I can’t begin to tell you how many times I’ve made this recipe since I first discovered it in the January 2004 issue of Cooking Light. I absolutely love this meal! It’s been a go-to recipe for several reasons: it’s quick, it’s easy, it’s delicious, and it looks beautiful! Shrimp in Green Sauce is an Iberian recipe, probably the only Iberian recipe I’ve ever made, that reminds me of a scampi dish, but better. The green sauce is not only vibrant against the contrast of the pink shrimp but the fresh herbs create a fabulous aroma. Additionally, the green sauce is so light, fresh, and flavorful, that it’s a must as Cooking Light suggests, to soak every last bit of it up with some bread. This dish could easily be served over rice or pasta as other reviewers on Cooking Light have remarked. Because of the flavor, ease, and presentation of this dish, I suggest this as a great meal for guests when you want to impress.
Overall rating: 5 stars!!
Shrimp in Green Sauce
This Iberian dish is similar to shrimp scampi. Good bread to soak up the rich sauce is a must.
3 1/2 tablespoons extravirgin olive oil
6 garlic cloves, peeled
1 cup coarsely chopped green onions
1 cup coarsely chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
2 1/4 pounds large shrimp, peeled and deveined
1/3 cup dry white wine
6 ounces sourdough or French bread, torn into 6 (1-ounce) pieces
Preheat oven to 500°.Place olive oil and garlic in a food processor; process until garlic is finely chopped, scraping sides of bowl occasionally. Add green onions and parsley in food processor; pulse until minced. Spoon garlic mixture into a large bowl. Add 1/2 teaspoon salt, black pepper, red pepper, and shrimp to garlic mixture, and toss well to coat.
Spoon the shrimp mixture into a shallow roasting pan, and add the wine. Bake at 500° for 7 minutes or until the shrimp are done, stirring once. Serve with bread.
Yield: 6 servings (serving size: about 5 ounces shrimp mixture and 1 ounce bread)
CALORIES 352 (30% from fat); FAT 11.8g (sat 1.8g,mono 6.6g,poly 2g); PROTEIN 37.6g; CHOLESTEROL 259mg; CALCIUM 131mg; SODIUM 630mg; FIBER 2g; IRON 5.6mg; CARBOHYDRATE 19.5g
Cooking Light, JANUARY 2004