Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 3

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

Mark Bittman
Recipe by Cooking Light January 2004

Gallery

Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings (serving size: about 5 ounces shrimp mixture and 1 ounce bread)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

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  • 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.

Nutrition Facts

352 calories; calories from fat 30%; fat 11.8g; saturated fat 1.8g; mono fat 6.6g; poly fat 2g; protein 37.6g; carbohydrates 19.5g; fiber 2g; cholesterol 259mg; iron 5.6mg; sodium 630mg; calcium 131mg.
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