Wow, this is a really powerful and delicious dish. If you are looking for subtle flavors, search elsewhere. But if you're in the mood for a garlicky, "must dip my bread in every last bit of that sauce", type of dish, you cannot beat this. I'll admit our kids are not normal, but all four of them downed these shrimp and were dipping their bread in the sauce..even with some red pepper flakes mixed in. It's that good! Serve with oven warmed, crusty Italian or sour dough bread and a good dipping vegetable (I used cauliflower).
- 9 cloves garlic
- 1/3 cup olive oil or slightly more
- 7 scallions, chopped coarsely
- 1 cup loosely packed flat leaf parsley leaves and tender stems
- 2 pounds medium or large shrimp, peeled with tails left on
- Kosher salt and freshly ground black pepper
- A few pinches of crushed red pepper flakes or to taste
- 1/3 cup blend of chicken stock (or fish or shrimp stock) and dry white wine (I did 50/50 stock and wine)
- Heat the oven to 500 F. Combine the garlic and olive oil in a food processor or blender and blend till smooth. Add the scallions and parsley and pulse a few times until minced.
- Put the shrimp in a bowl and sprinkle liberally with kosher salt and pepper, tossing to coat all sides. Then add the garlic sauce and the red pepper flakes to taste, stirring to coat.
- Move the shrimp to a large roasting pan or pyrex casserole dish, using a spatula to get all the sauce out, and arrange the shrimp in one layer as much as possible. Add the broth/wine and place in the oven for 10-15 minutes until the sauce is bubbly and the shrimp are pink. Remove and serve!
|Amount Per Serving||%DV|
|Serving Size 290g|
|Recipe makes 4 servings|
|Calories from Fat 196||47%|
|Total Fat 22.11g||28%|
|Saturated Fat 3.27g||13%|
|Trans Fat 0.0g|
|Total Carbs 6.76g||2%|
|Dietary Fiber 1.2g||4%|