San Francisco was amazing and such a fun, much needed trip. I loved getting away from my routine, doing something spontaneous and exploring a new city for a weekend. I cannot wait to bring Q back to explore some more.
This week I have a delicious shrimp dish for you. My mom and I made this for dinner a few week’s ago and we loved the simplicity of it. It’s a simple 25-minute dinner which has been one of our favorites this year. The shrimp has a huge punch of flavor for not too much effort (always nice). We found the best way to serve it is over brown rice with a small salad on the side.
The key to this dish is to buy the freshest and highest quality shrimp posible. Since the shrimp are the stars of the show, it’s important to get them as fresh as possible. For us, we bought shrimp at the Farmers’ Market on Sunday and prepared this for dinner that same night.
Shrimp in Green Sauce
- 6 cloves garlic
- 1/3 cup extra-virgin olive oil
- 6 scallions, chopped
- 1 cup flat-leaf parsley leaves and thin stems
- 2 pounds medium shrimp, peeled and deveined (tutorial here)
- Salt and freshly ground pepper
- 4 dried chiles, crushed, or a few pinches of crushed red pepper flakes, or to taste
- 1/3 cup broth (shrimp, fish or chicken), dry white wine or water (we used chicken)
- Heat the oven to 500 degrees.
- Combine the garlic and oil in a small food processor and blend until smooth, scraping down the sides as necessary. Add the scallions and parsley and pulse until minced. Toss with the shrimp, salt and pepper, and chiles.
- Put the shrimp in a large roasting pan. Add the broth and place the pan in the oven. Roast, stirring once, until the mixture is bubbly and hot and the shrimp are all pink, 10 to 15 minutes.
Recipe from Food & Wine Best of the Best Cookbook Recipes