Cooking Classes


Virtual Supper Club - All Things Green

This month the Virtual Supper Club is hosted by Susan of The Spice Garden. In honour of St. Patrick's Day we are selecting dishes with a little green! And, oh! Does this sound like a feast. Enjoy!

Sandi -Whistestop Café Cooking Lemony Snap Peas 
Jerry - Jerrys Thoughts, Musings and Rants  Salmon with Cucumber Salad and Dill Sauce
Val- More Than Burnt Toast     Creamy Feta Spinach Dip  
Susan Linquist –The Spice Garden    New Hampshire Maple Mustard Salad Dressing
Roz - La Bella Vita    Pesto Caesar Salad

This Iberian dish is similar to shrimp scampi. Good bread to soak up the rich sauce is a must.

I made this dish with both my giant shrimp and then again with smaller prawns more like a large shrimp. I like the flavour of the smaller prawns better. It was more assertive. This would be great as part of a tapas meal or shared as an appetizer. Using the giant prawns it is definitely a main course.

Shrimp in Green Sauce

    3 1/2 tablespoons extra virgin olive oil
    6 garlic cloves, peeled
    1 cup coarsely chopped green onions
    1 cup coarsely chopped fresh flat-leaf parsley
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon crushed red pepper
    2 1/4 pounds large shrimp, peeled and deveined
    1/3 cup dry white wine
    6 ounces sourdough or French bread, torn into 6 (1-ounce) pieces

    Preheat oven to 500°.
    Place olive oil and garlic in a food processor; process until garlic is finely chopped, scraping sides of bowl occasionally. Add green onions and parsley in food processor; pulse until minced. Spoon garlic mixture into a large bowl. Add 1/2 teaspoon salt, black pepper, red pepper, and shrimp to garlic mixture, and toss well to coat.
    Spoon the shrimp mixture into a shallow roasting pan, and add the wine. Bake at 500° for 7 minutes or until the shrimp are done, stirring once. Serve with bread.

Smaller prawns were used in this dish.


  1. These look delectable Sarah. Thank you for livening up our Spring menu and have us longing for green grass and shamrocks.

  2. Wow that looks good, I can smell it from here, Yum yum. Diane

  3. Oh this looks so good, especially with that big chunk of bread!

  4. Yum. This is going on my PDQ list. Thanks Sarah.

  5. What fun to make all things green, Sarah! Will check out the rest of the Secret Recipe Club members. Have already seen Val's.
    Yours looks delicious! The bread will sop up all that lovely broth.

  6. Num, Sarah, looks easy to make and delicious... love the green.

  7. Wow, Sarah! These do look special! And I love your little cazuela! Perfect for these little appetizers or tapas! I bet that sauce was 'to die for' with those shrimp!

  8. YUM - I adore salsa verde. This looks amazing - can't wait to try it out.

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