Mark Bittmans Shrimp In Green Sauce Recipes

SHRIMP IN GREEN SAUCE (PORTUGAL)

Steps:

• Preheat the oven to 500 degrees.
• Combine garlic and oil in a food processor and blend until smooth, scraping down the sides as necessary. Add the scallions and parsley and pulse until the mixture is minced. Toss with the shrimp, salt, pepper and chiles.
• Put the shrimp in a large enough roasting pan that will hold them comfortably. Add the liquid and place the pan in the oven. Roast, stirring once, until the mixture is bubbly and hot and the shrimp are pink, 10 to 15 minutes.
• Serve immediately with rice or with a crusty bread to soak up the delicious sauce.
• Note: I made this using only a 1/4 of olive oil (I try to cut down on calories where I can), 1 1/2 pounds of shrimp (for 2 people that was still a lot, so we had leftovers) and a lot more garlic, I used about 10 cloves couldn't help myself, there's no such thing as too much garlic! I used a dry white wine (Chardonnay) for the liquid. The best shrimp I ever had!
• Also the author added if you want to make it Indian Style: substitute cilantro for the parsley and add 1 tablespoon of good curry powder.

SHRIMP, MARK'S WAY

Steps:

• Put the oil in a large skillet over medium heat and add the garlic. Cook carefully, lowering the heat as necessary, until the garlic is just colored; add the spices and stir.
• Raise the heat to medium and add the shrimp; sprinkle with salt and pepper and cook gently, turning once or twice, until nicely coated with the spices and oil and cooked through, about 10 minutes.
• Serve the shrimp with the pan juices, garnishing with the parsley and lemon wedges.

MARK BITTMAN'S SHRIMP IN GREEN SAUCE

Steps:

• 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.
• 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.