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.