Saturday, June 12, 2010

Shrimp in Green Sauce

  This was one of those recipes that you say to yourself, "Hmm, this just sounds way to simple", and it was. It turned out pretty enough, though it seemed to be missing something in the flavor profile. That and the fact that I tried cutting it down to serve two. My first mistake, way too much garlic. (Didn't think that was possible did you?) Well, yes that was my own fault. Secondly, not enough sauce. Recipe writer mistake. You're supposed to have enough sauce to dip your crusty bread in. Nope, not hardly. So, here we go.

Mark Bittman's Shrimp in Green Sauce  from The Best Recipes in the World on page 220.

Assemblage; Combine the garlic and oil in a small food processor and blend until smooth. Add the scallions and parsley and pulse until minced.

Toss with the shrimp, salt, pepper and chiles. Put into a roasting pan. Add the liquid and roast, stirring once until the mixture is hot and bubbly and the shrimp are pink.

Serve immediately.

Shrimp in Green Sauce
from The Best Recipes in the World by Mark Bittman

6 cloves garlic, peeled (I used 3, I would cut back next time)
1/3 cup extra virgin olive oil
6 scallions, trimmed and chopped
1 cup parsley, leaves and thin stems
2 pounds shrimp, peeled (I used 1/2 pound)
Salt and pepper to taste
4 dried chilies or a few pinches of crushed red chili flakes, or to taste
1/3 cup stock (shrimp, fish or chicken) or white wine or water.

Heat oven to 500 degrees. Combine garlic and oil in a small food processor and blend until smooth, scraping down sides as necessary. Add scallions and parsley and pulse until mixture is minced. Toss with shrimp, salt, pepper and chilies.

Put shrimp in a large roasting pan. Add liquid and place pan in oven. Roast, stirring once, until mixture is bubbly and hot, and shrimp all pink, 10 to 15 minutes. Serve.


All in all, I wouldn't call this a favorite (at least, not as of yet) and I wouldn't call it a complete failure. It just needs to be tweaked. I would definately use less garlic and amp up the liquid (1/3 cup didn't do it), since there wasn't enough to cover the rice or dip our crusty bread in as Mark suggests. I am still trying to put my finger on a missing flavor to add to the mix, so I am sitting on the fence about this one. In any event I am submitting this to I Heart Cooking Clubs Potluck Challenge for this week.

Shrimp in Green Sauce

Shrimp in a garlicky parsley sauce from Portugal.

Adapted from ...

See Shrimp in Green Sauce on Key Ingredient.

Shrimp In Green Sauce on Foodista
Michael and Carla


  1. The shrimp look great. I would be tempted to add more chili flakes or chili powder to boost the flavour a little.

  2. It's no fun at all when recipes are not what you want them to be. That's a shame because it certainly is gorgeous to look at. I have a sneaky suspicion that many published recipes limit the amount of sauce to keep a dish within nutritional and caloric guidelines. Have a good day. Blessings...Mary

  3. Thanks to your hard work, we know what needs to be changed in the recipe. Even though the recipe needs some changes, your picture of it looks tasty!

  4. The green sauce sounds marvellous and very healthy too. I think the sauce would be great with scallops too.

  5. Bummer it wasn't a great recipe for you--it certainly looks delicious and like it should be good. Maybe some citrus and or some cilantro? ;-)

  6. Oh Bittman. I guess he can't be perfect all the time...

    Sounds like a good idea! Maybe if you just doubled the sauce?

  7. It looks delicious. I happen to love all the ingredients you used here so I might give it a go.

    Happy Sunday!

  8. Great job with the recipe. The dish looks great. Unfortunately you chose the wrong cookbook, Bittman is a crap cook.


  9. These sure look delicious - the sauce too! I'm sorry they didn't turn out like you intended. I'm drawing a blank as to what could make the sauce better.

  10. This looks so good and delicious. I like the idea of making more sauce. I am a definite sauce person and love dunking bread too:)

  11. Too much garlic...I don't understand. LOL...This sounds sinple and delish...although personally...I'd leave all the garlic in ;) YUM! Thanks for bringing this to the POTLUCK!

  12. I'm with girlichef...there is no such thing as too much garlic...It does sound totally good. I hate it when you make a recipe and it doesn't turn out how you like...especially when you use more expensive ingredients like shrimp.

  13. Bummer to hear that the recipe wasn't your favorite. I can certainly understand how it got your attention though because it does look terrific. The sauce is one of my favorite elements to a dish like this, sorry it didn't yield enough.

  14. White wine and a splash of clam juice


We love hearing from our friends.