Shrimp in Green Sauce 4.000

Julia Ewan - The Washington Post

Dinner in Minutes Oct 1, 2008

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.

Servings: 4
  • 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.

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Recipe Source

Adapted from "The Best of Cooking Light Everyday Favorites" (Oxmoor House, 2008).

Tested by Bonnie S. Benwick.

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