Shrimp in Green Sauce

by smokinchestnut

This recipe? WOW, easy. Also, this recipe? We made it for St. Patrick’s day. The gorgeous green colors were perfect!  I meant to get this recipe out closer to that holiday but I am human, which means I’m busy and I procrastinate, which means I post recipes whenever I want.

However! This dish works anytime, including on those non-holiday workdays when you’ve not nothing in your kitchen except for a bag of frozen shrimp (hidden away in the depths of your freezer), a bunch of parsley and some scallions in danger of going bad (I won’t tell anyone if they’re not perfectly fresh) and some white wine (this is a staple in our kitchen).

Shrimp in Green Sauce
from Serious Eats
serves 4

3-4 cloves garlic
1 bunch parsley
3 scallions
1 jalapeno (seeded if you don’t like spicy, seeds left in if you do)
1/3 cup olive oil
sea salt
1/4 cup white wine
1 Tbsp water
1 lb large, peeled, deveined shrimp

Preheat oven to 500 degrees. To your food processor, add garlic and pulse. Then add parsley (remove hard stems, soft stems are OK), roughly chopped scallions, jalapeno and whirl until combined. Stream in olive oil and pinch of salt and press that processor one more time until the ingredients twist together in a symphony of awesome. Basically – BLEND IT ALL.

In an 8×8 (or 9×10, in my case) glass/ceramic/oven proof dish, combine the pulsed ingredients with the shrimp, wine, and water. Stir to combine then bake in the oven until shrimp are pink, 8-10 minutes. Serve over your favorite carbohydrate – this day, ours happened to be a hearty chunk of bread.