SHRIMP WITH GREEN SAUCE
Provided by Food Network Kitchen
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add the garlic and cook until it softens slightly, about 1 minute. Add the brandy and swirl the pan until the alcohol evaporates. Add the wine and 1/4 cup water and cook to reduce slightly, 3 to 4 minutes. Stir in the parsley, 1/2 teaspoon salt, and pepper to taste. Transfer the mixture to a blender with 2 tablespoons olive oil and puree until smooth. Cover and set aside.
- When ready to serve, heat the remaining 2 tablespoons olive oil in a skillet over high heat. Add the shrimp; cook until just pink, 1 to 2 minutes. Add the green sauce, season with salt and pepper, and warm through. Drizzle with olive oil or water to loosen the sauce. Serve with bread.
SALSA VERDE SHRIMP
Steps:
- Peel the outer skins/husks off the tomatillos, onion and garlic. Cut the stems off the peppers and slice in half lengthwise. Cut the onion in half. (See Note 1)
- In the Dutch oven or large stock pot bring 6 cups of water to a boil. Add the tomatillos, chiles and onion. Cook for 8 minutes.
- Carefully remove with a slotted spoon and place all the peppers, tomatillos, onion, garlic and cilantro in a food processor, blender or Vitamix, and process until smooth. Use 2 cups of the salsa for this recipe and reserve remaining for other use.
- In a bowl season the shrimp with kosher salt, black pepper and garlic powder.
- In a large skillet add oil and sautée shrimp 2 minutes per side. Pour the 2 cups of salsa verde on top and cook 2 minutes more, stirring. Stir in half of the cilantro leaves.
- Spoon over steamed rice and top with remaining cilantro.
Nutrition Facts : Calories 404 kcal, Carbohydrate 38 g, Protein 50 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 572 mg, Sodium 1291 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
GREEN HOT SAUCE (SALSA VERDE)
This is great with any tacos. My mother-in-law is from Mexico and showed me how to make this. I only added a few more things to make it better.
Provided by Sherbear1
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 35m
Yield 32
Number Of Ingredients 5
Steps:
- Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
- Pour the cooked vegetables into a blender, and blend until smooth.
Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 436.5 mg, Sugar 0.6 g
MARK BITTMAN'S SHRIMP IN GREEN SAUCE
Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from chilies, scallions, and, mostly, garlic. I find it difficult to use too much garlic here, and have never really reached the outer limit; my recipe calls for six cloves, but twice that amount is not unreasonable. Shrimp is the perfect candidate for this green sauce: it can withstand high heat, it gives off some juices while it cooks, and its pink hue is absolutely gorgeous when surrounded by the flecks of green. This dish won't take you much more than half an hour. And although it's a perfect week-night meal, divided into eight it makes an impressive starter for a dinner party.
Provided by Mark Bittman
Categories dinner, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1298 milligrams, Sugar 1 gram, TransFat 0 grams
SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)
Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party, since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.
Provided by Chef John
Categories Appetizers and Snacks Tapas
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
- Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 2.5 g, Cholesterol 172.6 mg, Fat 15.1 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 344.3 mg, Sugar 0.1 g
SHRIMP WITH GREEN SAUCE (GAMBAS EN SALSA VERDE)
A Spanish tapas. Be aware that tapas can be very small plates and you may actually want to serve something like 4 different tapas per person. This particular recipes yields just 3 shrimps per person with sauce.
Provided by threeovens
Categories Very Low Carbs
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet, heat 2 tablespoons of oil over medium heat; add garlic and cook until softened, about 1 minute.
- Add brandy and swirl it around in the skillet until it evaporates.
- Add wine and 1/4 cup water and reduce slightly, 3 to 4 minutes.
- Stir in parsley, 1/2 teaspoon salt and pepper to taste; transfer to a blender with 2 tablespoons oil and puree until smooth; cover and set aside.
- Heat remaining 2 tablespoons of oil in skillet over high heat; add shrimps and cook until just pink, 1 or 2 minutes.
- Add green sauce, season with salt and pepper and heat until warmed through.
- Drizzle with additional olive oil or water just to loosen sauce.
- Serve with crusty bread.
SALSA VERDE (GREEN SAUCE)
Provided by Food Network
Yield about 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a dry cast iron skillet, toast the unpeeled garlic, serranos, and pumpkin seeds until browned. Peel the garlic and place in a blender with the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil, and lime juice. Blend until smooth. Season with the salt and pepper.
SHRIMP IN GREEN SAUCE (PORTUGAL)
This recipe is Fabulous. If you like garlic and spicy, this recipe is for you. "The Best Recipes in the World" by Mark Bittman is a great cookbook; he loves to keep it simple, so do I. This cookbook will be used a lot! He says although this recipe is a perfect weeknight dish (it certainly is), this also make a great appetizer at a dinner party (your guests will love you). The smell in your house makes you want to take a bite out of the air...
Provided by Pi-E8216
Categories Portuguese
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees.
- Combine garlic and oil in a 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 large enough 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 pink, 10 to 15 minutes.
- Serve immediately with rice or with a crusty bread to soak up the delicious sauce.
- Note: I made this using only a 1/4 of olive oil (I try to cut down on calories where I can), 1 1/2 pounds of shrimp (for 2 people that was still a lot, so we had leftovers) and a lot more garlic, I used about 10 cloves couldn't help myself, there's no such thing as too much garlic! I used a dry white wine (Chardonnay) for the liquid. The best shrimp I ever had!
- Also the author added if you want to make it Indian Style: substitute cilantro for the parsley and add 1 tablespoon of good curry powder.
Nutrition Facts : Calories 422.7, Fat 22.3, SaturatedFat 3.3, Cholesterol 345.8, Sodium 379.9, Carbohydrate 6.2, Fiber 1.2, Sugar 0.7, Protein 47.8
SHRIMP IN SALSA VERDE
Provided by Robert Farrar Capon
Categories dinner, quick, main course
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Shell and devein shrimp. Melt clarified butter in a large skillet over low heat and saute garlic until golden brown. Remove garlic and mash to a pulp with parsley and salt. Add flour, ginger and white pepper and mix to a smooth paste. Reserve.
- Reheat the clarified butter in the skillet until very hot and saute the shrimp for about 1 minute or until they turn opaque. Remove and reserve.
- Return garlic-parsley mixture to skillet, mix with butter remaining in skillet, add cream and water and bring to the boil, stirring constantly to thicken. Add white wine and bring to boil. Return shrimp to mixture to reheat briefly. Do not boil. Check seasonings and serve immediately over rice or small pasta.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 12 grams, Sodium 654 milligrams, Sugar 1 gram, TransFat 0 grams
SALSA VERDE (GREEN SAUCE)
Try our delicious salsa verde recipe with tarragon, parsley, capers and wild garlic. This herby green sauce is perfect with traditional roast chicken and fish
Provided by Rosie Birkett
Categories Side dish
Time 10m
Number Of Ingredients 7
Steps:
- Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
- Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
- Add the vinegar, little by little, stirring and tasting as you go - trust your palate!
Nutrition Facts : Calories 474 calories, Fat 51 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 2.4 milligram of sodium
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