← Back to Search Results
Spanish
Shrimp in Green Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Gambas en Salsa Verde

An abundance of parsley present in green sauces not only gives them their characteristic color but also provides the principal flavor. Green sauce is commonly used for other seafoods, such as mussels and hake and is besides a delicious coating for potatoes. Shrimp in Green Sauce is a lovely dish to serve to guests.

Yield: 4 servings

Ingredients

  • 1 pound medium or large shrimp, in their shells
  • Salt
  • Freshly ground pepper
  • Flour for dusting
  • 5 tablespoons olive oil
  • 1 cup chopped parsley
  • ¼ teaspoon salt
  • 2 cloves garlic, chopped
  • ¼ cup dry white wine
  • 2 tablespoons finely chopped onion
  • 1½ tablespoons flour

SHRIMP BROTH

  • 1¼ cups water
  • 1 slice lemon
  • 1 slice onion
  • 3 peppercorns
  • ½ bay leaf
  • ¼ teaspoon thyme
  • 1 sprig parsley
  • Salt

Directions

Shell the shrimp, leaving the tail and the shell of the last joint intact. Reserve the shells. To make the broth, place the shrimp shells and the broth ingredients in a saucepan. Bring to a boil, lower the heat, and simmer about 20 minutes. Strain. Reserve ¾ cup.

Sprinkle the shrimp with salt and pepper, then dust with flour. Heat 3 tablespoons of the oil in a large skillet. Fry the shrimp quickly, about 1½-2 minutes. Remove the shrimp to a warm platter. Leave any remaining oil in the pan.

Place the parsley in a blender or food processor with ¼ teaspoon salt and the garlic. Blend until the ingredients are finely minced. With the motor running, pour in the shrimp broth and the wine. Blend until smooth.

Add the remaining 2 tablespoons of oil to the skillet. Sauté the onion until it is wilted. Stir in the 1½ tablespoons of flour and cook a minute. Gradually stir in the sauce from the blender. Cook until the sauce is thickened and smooth. Replace the shrimp in the skillet and cook only until they are heated through. Add salt and pepper to taste. Serve with a reserve white wine, such as Federico Paternina, and Ensalada a la Almoraina.

Notes

The sauce and the shrimp may be made in advance, but without combining them until ready to serve. The sauce, however, may lose some of its bright green color when reheated.


© 1979, 1980, 1981, 1982 Penelope Casas
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

317kcal (16%)
614mg (26%)
9g
1g
19g (29%)
0g
3g (14%)
13g
3g
172mg (57%)
1g
24g
53mg
324mg
124mcg RAE (4%)
23mg (38%)
86mg (9%)
4mg (23%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Explore Cookbooks on Cookstr

amor-y-tacos Amor Y Tacos
by Deborah Schneider
living-raw-food Living Raw Food
by Sarma Melngailis
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
good-to-the-grain Good to the Grain
by Kim Boyce
in-the-kitchen-with-david In the Kitchen with David
by David Venable
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
lucid-food Lucid Food
by Louisa Shafia
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
lidias-italy Lidia's Italy
by Lidia Bastianich
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?