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
How to Make It
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.
Delicious, garlicky shrimp! Quick scampi-style recipe that is a real winner. I like serving it with peas and a crunchy artisan style bread. I usually just line the baking pan with foil, so the clean-up is nice and quick!
Very quick and easy. I did substitute cilantro for parsley because I had it available. Will definitely make again. I cooked on a sheet pan and shrimp were perfectly cooked in 7 minutes. I would like a little more sauce next time.
This is one of my all-time favorite recipes. It is super-easy to make and the flavors meld perfectly. Admittedly, it is garlicy, but no more than a scampi dish would be. I usually toss in a little extra garlic, just for fun. I also like to make just a bit of extra sauce to soak up with the bread. I find that sourdough was a perfect recommendation to accompany this; it is the perfect complimentary flavor. Even though sourdough isn't my favorite bread, I've had this with with a plain baguette, and it just wasn't the same. I usually have to double the time on the recipe, but that probably has something to do with variations in ovens and the glass baking pan I use.
I LOVE this recipe, it is definitely five stars in my book. But my husband hates it because he thinks it is way too garlicky. This is even after I halved the garlic, and reduced the oven temp to 450 and baked it for 12 minutes to take the edge off of the garlic taste. Despite his objections I still make it from time to time because I think it is fabulous, just beware if you aren't a garlic lover.
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