Side Pannel
Roasted Shrimp In Spicy Green Sauce
Roasted Shrimp In Spicy Green Sauce
- Recipe Submitted by maryjosh on 12/30/2016
Ingredients List
- for the shrimp
- 6 cloves garlic, peeled
- 1/4 cup extra virgin olive oil
- 4 scallions, trimmed and chopped
- 1/2 heaping cup flat-leaf parsley, leaves and tender stems
- 1/2 serrano or jalapeno chili pepper, seeds and ribs removed
- 1 lemon, zested and juiced
- 1 pound shrimp, peeled and deveined
- 1/4 cup white wine or shrimp or chicken stock
- a few pinches of crushed red chili flakes (optional)
- salt and pepper to taste
- for the zoodles
- 1 pound zucchini, ends trimmed
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 teaspoon Italian seasoning blend or Chef's Shakes
Directions
for the shrimp
Preheat oven to 450°F.
Add garlic and oil to a food processor and blend until smooth, stopping to scrape down the sides as necessary. Add the scallions, parsley, chili, a big pinch of salt, 1/2 teaspoon lemon zest and about half of the lemon juice, and pulse until minced.
Season the shrimp with a little salt and pepper, and toss with the green sauce. Scrape into a medium roasting pan and pour in the white wine or stock. Roast in the oven for 8 to 10 minutes. Sauce will be bubbly and shrimp pink and opaque.
for the zoodles
While the shrimp cooks, heat 1 tablespoon olive oil in a medium skillet over medium heat.
Use a spiral slicer or a serrated vegetable peeler to create "noodles" from all of the zucchini. Saute the zucchini for 5 minutes, tossing gently. Season with salt, pepper, and the seasoning blend. Remove from heat.
serve
To serve, pour the shrimp and sauce over the zoodles in the pan (or, if you're feeling fancy, transfer the zoodles to a serving plate and spoon the shrimp and sauce over top). Drizzle with the remaining lemon juice and sprinkle the dish, conservatively, with crushed red chili flakes, if using.
Preheat oven to 450°F.
Add garlic and oil to a food processor and blend until smooth, stopping to scrape down the sides as necessary. Add the scallions, parsley, chili, a big pinch of salt, 1/2 teaspoon lemon zest and about half of the lemon juice, and pulse until minced.
Season the shrimp with a little salt and pepper, and toss with the green sauce. Scrape into a medium roasting pan and pour in the white wine or stock. Roast in the oven for 8 to 10 minutes. Sauce will be bubbly and shrimp pink and opaque.
for the zoodles
While the shrimp cooks, heat 1 tablespoon olive oil in a medium skillet over medium heat.
Use a spiral slicer or a serrated vegetable peeler to create "noodles" from all of the zucchini. Saute the zucchini for 5 minutes, tossing gently. Season with salt, pepper, and the seasoning blend. Remove from heat.
serve
To serve, pour the shrimp and sauce over the zoodles in the pan (or, if you're feeling fancy, transfer the zoodles to a serving plate and spoon the shrimp and sauce over top). Drizzle with the remaining lemon juice and sprinkle the dish, conservatively, with crushed red chili flakes, if using.
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