This is a shrimp and/or garlic lover's idea of a perfect dish. The sauce tastes almost naughty yet has much less oil than you might find in a scampi recipe.
Those who aren't counting calories would be happy to mop up the sauce with hunks of country-style bread. The rest of us could serve the shrimp with a small heap of steamed vegetables -- and slide a little of the green sauce their way.
- 1 bunch scallions
- 1/2 bunch flat-leaf parsley
- 3 1/2 tablespoons extra-virgin olive oil
- 6 medium cloves garlic
- 1/8 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 pounds frozen peeled and deveined large uncooked shrimp, defrosted
- 1/3 cup dry white wine
Preheat the oven to 500 degrees.
Trim off the root ends of the scallions; peel off and discard their outer layer. Cut the white and light-green parts into 2-inch pieces and place in the bowl of a food processor. Rinse the parsley well and blot dry with paper towels. Trim off and discard the stems; add the parsley leaves to the bowl, along with the oil and garlic. Process for about 1 minute, stopping to scrape down the sides of the bowl. Transfer to a large bowl, add the salt, pepper and crushed red pepper flakes; mix well.
Add the shrimp and toss to coat evenly, then spoon the coated shrimp into a shallow roasting pan. Add the wine and stir slightly to incorporate. Roast for 2 to 3 minutes, then stir the contents of the pan; roast for 3 to 4 minutes, or until the shrimp are pink and curled, and much of the wine has evaporated.
Divide the shrimp and sauce among individual plates. Serve immediately.
Adapted from "The Best of Cooking Light Everyday Favorites" (Oxmoor House, 2008).
Tested by Bonnie S. Benwick.
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