Spanish green sauce is parsley and olive oil, with the bite of onion and garlic, and I add a little zing of hot pepper. As it roasts with the shrimp, the shrimp releases all of its briny sauces and the garlic looses its raw spice and sinks into something sweet and Spanish. The top chars ever so slightly as it becomes its own perfect thing. Bright and fresh and light.Shrimp in Green Sauce Nutrition Facts
Serving Size 122g (about 4 oz)
Amount Per Serving
Total Fat 12.1g
Saturated Fat 1.7g
Total Carbohydrates 3.8g
Dietary Fiber 0.7g
3 to 4 cloves garlic
1 3-ounce bunch parsley
1/2 jalapeno pepper
1/3 cup olive oil
1/4 cup white wine (or chicken stock with a squeeze of lemon juice)
1 tablespoon water
1 pound large peeled and deveined shrimp
Preheat the oven to 500įF.
In a food processor blitz the garlic.
Trim the parsley leaves off the tough stems (use the soft stems, thatís fine).
Quarter the scallions, and seed the jalapeno.
Add the parsley, scallions, and jalapeno to the food processor and blitz.
Add the olive oil, and season with salt. Blitz until combined.
Pour into an 8-inch by 8-inch ceramic baking dish.
Add the wine (or stock), water, and shrimp to the green sauce, and stir to combine.
Bake in the oven until the shrimp are opaque, 8 to 10 minutes.
Cooks Notes: This dish really couldn't be easier. I blitz up the parsley, garlic, scallions, jalapeno, and olive oil until it's smooth--like a pesto. I usually cook up some saffron quinoa studded with a few peas and top it with this mixture. Parsley has never tasted so good!