Spanish green sauce is parsley and olive oil, with the bite of onion and garlic, and I add a little zing of hot pepper. As it roasts with the shrimp, the shrimp releases all of its briny sauces and it mixes and loosens the green sauce until it becomes its own perfect thing. Bright and fresh and light, it's perfect poured over yellow rice or crusty bread.
- 3 to 4 cloves garlic
- 1 3-ounce bunch parsley
- 3 scallions
- 1/2 jalapeno
- 1/3 cup olive oil
- Sea salt
- 1/4 cup white wine
- 1 tablespoon water
- 1 pound large peeled and deveined shrimp
Preheat the oven to 500°F. In a food processor blitz the garlic. Trim the parsley leaves off the tough stems (use the soft stems, that’s fine). Quarter the scallions, and seed the jalapeno. Add the parsley, scallions, and jalapeno to the food processor and blitz. Add the olive oil, and season with salt. Blitz until combined. Pour into an 8-inch by 8-inch ceramic baking dish.
Add the wine, water, and shrimp to the green sauce, and stir to combine. Bake in the oven until the shrimp are opaque, 8 to 10 minutes. Serve right away with Spanish yellow rice of crusty bread.