Yes, it's cliché. But the only words I could come up with were, "Oh my goodness, this is wonderful, oh my goodness." So, two pictures should help more than my (basically)wordless description.
The first is just the shrimp in all its glory.
The second show cases where all the flavor is for this simple dish- the vibrant green herb sauce.
I served this over a little bed of spaghetti squash and used the bread to sop up the delicious herb sauce.
So, go, cook. Enjoy the freshest flavors of the season.
Here's to you and your culinary adventures, friends. Cheers!
Shrimp with Herbed Green Sauce
Serves 6
352 calories per serving
3 1/2 TBS extravirgin olive oil
6 garlic cloves, peeled
1 cup coarsely chopped green onions
1 cup coarsely chopped fresh flat-leaf parsley
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper
2 1/4 pounds large shrimp, peeled and deveined
1/3 cup dry white wine
6 ounces crusty sourdough or French bread, torn into 6 (1-ounce) pieces
Preheat oven to 500°.
Place olive oil and garlic in a food processor; process until garlic is finely chopped, scraping sides of bowl occasionally. Add green onions and parsley in food processor; pulse until minced. Spoon garlic mixture into a large bowl. Add wine. Add 1/2 teaspoon salt, black pepper, red pepper.*
Toss the shrimp and sauce together. Spoon the shrimp mixture into a shallow roasting pan. Bake at 500° for 5-6 minutes or until the shrimp is slightly underdone, stirring once. Remove from oven. Let sit in hot sauce for an additional minute or so to let the shrimp finish cooking.
Ladle about 5 oz of the shrimp/sauce mixture into a bowl. Serve immediately with bread.
* The raw sauce can be frozen and will still maintain it's vibrant color when thawed and cooked.
Because I was planing to pour this over squash, I removed my shrimp from the sauce after cooking. Then I added 1/4 cup chicken stock and a splash of lemon juice to the herb sauce. Then I returned the shrimp to the party.
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