Shrimp with Green Garlic Sauce
"A beautiful and luscious dish. Bright pink shrimp with a pale green sauce. Make sure you have plenty of bread to soak up any remaining sauce. Nothing this good should be so easy!"
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 3⁄4 cup butter
- 3 cloves garlic, chopped
- 1⁄2 medium onion, chopped
- 1⁄4 cup fresh parsley
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1 ounce cognac
- 1 ounce sweet sherry
- 1 1⁄2 lbs large shrimp, shelled
- 1⁄4 cup parmesan cheese, freshly grated
- French bread
directions
- In a food processor, blend all ingredients except shrimp, cheese and bread.
- Melt butter mixture in a skillet, add shrimp and saute until shrimp are pink outside and opaque in the center.
- Top with cheese and serve atop French bread slices.
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Reviews
-
I have made this dish twice, once using shrimp and the other with backfin crabmeat. Both times I roasted the garlic in olive oil before chopping it, which I think added just a little oomph to the flavour. I put the salt to a much better use and threw it over my shoulder for good luck. When I made it with crab, I cut back just a wee smidgen on the spices just so I wouldn’t risk overpowering the crab – don’t know if that was necessary, but it tasted great, so what the heck! It was a great mélange of flavours without any one ingredient tasting overly prominent. When I made it with shrimp, I made crispy garlic bread with the French loaf. The only thing I think I might do differently next time is to use dry sherry instead of sweet. -
Excellent blend of tastes!!! This is like a jazzed up shrimp Scampi. I used 2 pounds of shrimp, I did not have fresh parsley and used 2 tablespoons of dried, I doubled the thyme and used 1 1/2 ounce of both Cognac and Sherry. I like lots of sauce with my shrimp. This would be great over pasta. -
Yummy sauce. I served it over toasted English muffins because they tend to stand up to the sauce a little longer before becoming soggy. Would be great over angel hair too. -
Doubled this as well... used brandy on hand instead of Cognac. Start to finish - five minutes. Fantastic recipe... make sure there is plenty of fresh baguette handy... you'll need it to soak up every last drop of this delectable sauce. -
Excellent recipe! The sauce was wonderful-- even before melting we were all dipping our bread into it. I did add about 1/4 cup white wine. Served it over linguine and not one noodle was left! Thanks for posting.
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RECIPE SUBMITTED BY
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