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

Ingredients

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.

Directions

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.







Michael and Carla