Mark Bittman’s Shrimp In Green Sauce

Name: Mark Bittman’s Shrimp In Green Sauce
Total time: 30 min
Yield: 4 servings
Cuisine: portuguese, spanish
Ingredients: 6 cloves garlic, peeled; 1/3 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 red chili flakes, or to taste; 1/3 cup stock (shrimp, fish or chicken) or white wine or water

By Mark Bittman

Total Time: 30 minutes
Rating: 4(1,724)
Comments: Read comments

Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from chilies, scallions, and, mostly, garlic. I find it difficult to use too much garlic here, and have never really reached the outer limit; my recipe calls for six cloves, but twice that amount is not unreasonable.

Shrimp is the perfect candidate for this green sauce: it can withstand high heat, it gives off some juices while it cooks, and its pink hue is absolutely gorgeous when surrounded by the flecks of green.

This dish won't take you much more than half an hour. And although it's a perfect week-night meal, divided into eight it makes an impressive starter for a dinner party.

Featured in: THE MINIMALIST; Too Much Garlic? Impossible

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Ingredients

Yield:4 servings

6cloves garlic, peeled
⅓cup extra virgin olive oil
6scallions, trimmed and chopped
1cup parsley, leaves and thin stems
2pounds shrimp, peeled
Salt and pepper to taste
4dried chilies or a few pinches of crushed red chili flakes, or to taste
⅓cup stock (shrimp, fish or chicken) or white wine or water

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.

Ratings

4 out of 5

1,724 user ratings

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Comments

Karin Byars7 years ago

Just use wine - you can drink some too, it lowers anxiety.

Sam Glucksberg7 years ago

After peeling shrimp, put shells in a small pot with either water or white wine, bring to simmer for 15 minutes, then strain and use shrimp sauce to cook the shrimp.

Mary Ann Hickey7 years ago

My New Year's Eve feast! I only cooked one pound, but used the full amount for the green sauce. Didn't use enough pepper flakes and will probably use fresh green chiles such as seranno or jalapeno next time. Although I enjoyed it warm, it was stellar the next day served cold, and especially delicious as an appetizer on top of a crisp blue corn chip with some of that extra sauce. I will definitely make it again, probably for company. And serve it cold!

Jacquie2 months ago

Didn’t have parsley so I used cilantro. Delicious.

Caitlin P in Chicago6 months ago

This is now my "party shrimp" dish. I sub 1 small shallot for the scallions, use 1/2 c. parsley and 1/2 c. cilantro, add 1 tsp. of dried oregano and 1 tsp. of a turkish spice blend, and use sauvy b (sauvignon blanc). Shrimply amazing!! Pun intended. ;)

Jo Ann Judzis8 months ago

This recipe is our favorite! We eat it weekly. I looked at the recipe for a long time before I made it since I thought it was a little odd with all the garlic, onions and parsley. I am so glad I changed my mind and I do double up on the garlic. Kudos to Mark

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