Mark Bittman's Shrimp in Green Sauce (Portugal)

"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. " From The Best Recipes inthe World

• 6 garlic cloves, peeled
• 1/3 cup extra virgin olive oil
• 6 scallions, trimmed and roughly chopped
• 1 cup parsley without any thick stems
• 2 pounds medium to large shrimp (20 to 30 per pound), peeled
• Salt and black pepper to taste
• 4 small dried chiles or a few pinches of hot red pepper flakes, or to taste

METHOD

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.

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. In step 1, substitute cilantro for the parsley and add 1 tablespoon good curry powder (homemade or store-bought).

Serves: 4 as a main course, 8 as a starter
Time: 30 Minutes

Adapted from The Best Recipes In The World by Mark Bittman Copyright © 2005 by Mark Bittman. Excerpted by permission of Broadway, a division of Random House, Inc.

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