This should be hot, garlicky, and spicy, a dish you want to serve over rice or with crusty bread; once the shrimp juices have mingled with it, the sauce is irresistible. Although it’s a perfect weeknight dish, this also makes a great appetizer at a dinner party.
Recipe information
Yield
makes 4 servings as a main course, 8 as a starter
Ingredients
Preparation
Step 1
Preheat the oven to 500°F. Combine the garlic and oil in a small food processor and blend until smooth, scraping down the sides as necessary. Add the scallions and parsley and pulse until the mixture is minced. Toss with the shrimp, salt, pepper, and chiles.
Step 2
Put the shrimp in a roasting pan that will hold them comfortably. Add the liquid and place the pan in the oven. Roast, stirring once, until the mixture is bubbly and hot and the shrimp are all pink, 10 to 15 minutes. Serve immediately.
Shrimp in Green Sauce, Indian Style
Step 3
In step 1, substitute cilantro for the parsley and add 1 tablespoon good curry powder (pages 592–593 or store-bought).
