Mark Bittman’s Shrimp In Green Sauce

By Mark Bittman

Mark Bittman’s Shrimp In Green Sauce
Suzy Allman for The New York Times
Total Time
30 minutes
Rating
4(1,729)
Comments
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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
Nutritional analysis per serving (4 servings)

391 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 47 grams protein; 712 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

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Ratings

4 out of 5
1,729 user ratings
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Comments

Karin Byars

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

Sam Glucksberg

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 Hickey

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!

Becca

served cold at a party, denny said that eating it on a chip was "magnificent"

Jacquie

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

Caitlin P in Chicago

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. ;)

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