Tuesday, December 8, 2009

Shrimp in Green Sauce

This is a simple, quick-to-table, busy night dinner that still delivers...especially if you love a garlicky zing. It's kind of in the same camp as shrimp scampi, with its garlic-wine-infused flavor, but it has a much deeper "herb-y" punch (that's all that green in the above photo...much better tasting than this pic depicts).

It's simply shrimp ("colossal size"), garlic, Italian parsley, green onion, olive oil, and some seasonings. There's no need for pasta...just get a great crusty baguette to mop up all the delicious, pesto-like sauce, make a simple Caesar salad, and you're done! Apart from some easy prepping (processor and rough chopping), it takes about seven minutes to cook up. So...factoring in the little whir and chop of mixings, you can have dinner on the table in about 15!

I suppose you could make a brown rice or a pasta to accompany this dish but you truly don't need to...truly!  The shrimp are full-flavored and meaty; a crusty baguette is the perfect accompaniment both in flavor and purpose (an edible utensil to scoop up every last saucy drip); and a salad offers a great, fresh pop.

It's a satisfying, casual, easy meal...that's full of flavor. And to make things even easier...I used a frozen packaged shrimp from Trader Joe's (their TJ's Super Colossal Uncooked Shrimp - 13 to 15 shrimp per pound)...so good!! These shrimp are already peeled and cleaned (deveined), with the tails still intact. I keep packages of these in our freezer for nights just like this (just follow package directions to defrost). These are big guys...three to four inches. Large shrimp are a must for this dish...the sauce is zippy so you need a good meaty shrimp.


Shrimp in Green Sauce
adapted from a Cooking Light recipe from 2004
serves 4 to 6


1/4 cup extra-virgin olive oil (more if you want a looser consistency to "sauce")
6 large garlic cloves, peeled and coarsely chopped
1 cup green onions, coarsely chopped
1 1/2 cups Italian parsley, coarsely chopped
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
2 pounds large shrimp, peeled and deveined (or 2 1-pound packages of Trader Joe's Super Colossal Uncooked Shrimp...from frozen section)
1/2 to 3/4 cup dry white wine
1 to 2 baguettes French bread (I used a wheat baguette)

1. Preheat oven to 500 degrees F. 

2. Place olive oil and garlic in food processor and process until garlic is finely chopped. Add green onions and parsley and pulse until minced.


Spoon mixture into a large bowl. Add salt, black pepper, red pepper, and shrimp to mixture and toss to coat.

3. Spoon shrimp mixture into a shallow roasting pan. Pour wine over top of shrimp...

Bake at 500 degrees F. for approximately 7 minutes, or until shrimp are done. Serve with a crusty French baguette.

No comments: