Shrimp in Green Sauce

Becky Luigart-Stayner; Lydia DeGaris-Pursell

This Iberian dish is similar to shrimp scampi. Good bread to soak up the rich sauce is a must.

Yield: 6 servings (serving size: about 5 ounces shrimp mixture and 1 ounce bread)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 352
  • Calories from fat: 30%
  • Fat: 11.8g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 2g
  • Protein: 37.6g
  • Carbohydrate: 19.5g
  • Fiber: 2g
  • Cholesterol: 259mg
  • Iron: 5.6mg
  • Sodium: 630mg
  • Calcium: 131mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 500°.
  2. 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.
  3. 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.
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