Ingredients

• 6 cloves garlic, peeled
• 1/3 cup extra virgin olive oil
• 6 scallions, trimmed and chopped
• 1 cup parsley, leaves and thin stems
• 2 pounds shrimp, peeled
• 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.

Instructions

1. 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.
2. 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.

Source: Mark Bittman of the NY Times. Read the whole story here.

Shrimp in Green Sauce. Too much garlic, NEVER!

Shrimp in Green Sauce. Too much garlic, NEVER!

Shrimp in Green Sauce. Too much garlic, NEVER!