Ditch the green beer this year for St. Patrick’s Day and try this healthy and delicious recipe for Shrimp with Green Sauce.
I have to admit that the name, Shrimp with Green Sauce at first glance sounds a little weird. I originally thought about changing the title to something a little more glamorous like Shrimp with Salsa Verde, but the sauce isn’t quite a Salsa Verde or even Shrimp with Chimichurri, but the sauce also isn’t quite a Chimichurri either. So weird or not, you will just have to take my word for it, that you will love, love, love this quick, easy and best of all healthy recipe. These shrimp are delicious either hot right out of the oven, or you can serve them cold.
Plus I have a bonus for you! Leftovers, that is if you have any leftovers, are the perfect filling for a delicious appetizer, Shrimp Puffs. So really you are getting a BOGO here! Two for the price of one! Both delicious in their own right and both are dishes I know your family will love! So if you make the Shrimp with Green Sauce today, be sure to save about a cup of the cooked mixture for your Shrimp Puffs, or better yet, get 2 pounds of shrimp because there really is enough sauce for 2 pounds.
Looking for more Irish inspired food for St. Patrick’s Day, check out my Ten Irish Recipes for St. Patrick’s Day Roundup.
You only need a few ingredients for Shrimp with Green Sauce: shrimp, lots of garlic and parsley, olive oil, scallions, red pepper flakes white wine and salt and pepper.
To get started, combine minced garlic with olive oil and blend until smooth in your food processor fitted with a steel blade.
Add parsley and scallions and pulse just until the mixture is minced and looks about the consistency of pesto.
Put in a medium bowl and toss with your shrimp, wine, salt and pepper and a pinch of red pepper flakes. Mix well, cover and refrigerate for about 30 minutes or so, to let the flavors blend.
Preheat your oven to 500 degrees.
Pour the shrimp mixture out onto a large baking sheet lined with foil.
And, roast for about 10-15 minutes or until the sauce is bubbly and your shrimp are pink and cooked through.
That’s it! I told you it was easy. Despite its plain name, Shrimp with Green Sauce, this recipe delivers big on its promise of great flavor.
Thank you for visiting my blog! I hope you enjoy the recipes. If you are not already a subscriber, please subscribe, and you will automatically receive an email whenever I post a new recipe. Also, please feel free to share with your friends.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings | 4 servings |
- 4-6 cloves garlic peeled and minced
- 1/3 cup extra virgin olive oil
- 5-6 scallions sliced
- 1 cup parsley
- 1 lb shrimp peeled and deveined
- salt and pepper to taste
- pinch red pepper flakes
- 1/3 cup white wine
Ingredients
|
- To get started, combine minced garlic with olive oil and blend until smooth in your food processor fitted with a steel blade.
- Add parsley and scallions and pulse just until the mixture is minced and looks about the consistency of a pesto.
- Put in a medium bowl and toss with your shrimp, wine, salt and pepper and a pinch of red pepper flakes. Mix well, cover and put in your refrigerator for about 30 minutes or so to let the flavors blend.
- Preheat your oven to 500 degrees.
- Pour the shrimp mixture out onto a large baking sheet lined with foil and roast for about 10-15 minutes or until the sauce is bubbly and your shrimp are pink and cooked through.
Oh my, everything I’ve seen on Grits and Pinecones looks so good! I’m coming over to YOUR house next trip to Pensacola!! Yum, yum!❤️??