5 hours ago
Wednesday, September 16, 2015
The very best part of my summer garden are my fresh herbs.
I use them everyday, in some dish. On a sandwich, in a sauce, a pesto, or as a garnish.
I hate that summer is pretty much over and that they will die back soon.
The last to go are the rosemary and sage, they seem to last almost to the first snow, but the basil and dill are toast by October 1.
Mark Bittman uses his parsley, scallions and garden garlic for this green sauce. It's good on practically anything, but really delicious on shrimp.
It's not a pesto, there are no nuts or cheese, just a nice, herby green sauce.
I added some basil to the parsley sauce, because why not, before it's gone.
This is delicious and easy, and don't skimp on the garlic. It may seem like a lot, but mopped up with some bread, it's heavenly.
You can cook the shrimp in the oven or in a grill pan on the stove.
Shrimp in Green Sauce w/ Garlic: (adapted from Mark Bittman) I cut the recipe in half, the original calls for 2 lbs. of shrimp to feed a crowd
3 cloves garlic, peeled
1/4 cup extra virgin olive oil
3 scallions, trimmed and chopped
1/2 cup fresh parsley, leaves and thin stems
handful of fresh basil (optional)
1 lb. shrimp, peeled
salt and pepper to taste
a few pinches of crushed red chili flakes, or to taste
1/4 cup white wine or chicken stock
Heat oven to 450F or light your outdoor grill.
Combine the garlic, herbs, and oil in a food processor and whiz until forms a paste, scraping down the sides w/ a rubber spatula. Toss this herb mixture with shrimp, salt, pepper and chilies.
Put shrimp in a large roasting pan. Add liquid (stock, wine, or water) and place pan in oven.
Roast or grill, stirring once, until mixture is bubbly and hot, and shrimp all pink, about 8 minutes.
Serve on garlic toasts and mop up that sauce!
PS I read in the NY Times that Mark Bittman wrote his last food editorial post this past Sunday. He will be leaving the Times and moving to California to do bigger and better things for the world food community!