Best 3 Mark Bittmans Shrimp In Green Sauce Recipes
Indulge in a culinary journey with Mark Bittman's Shrimp in Green Sauce, a vibrant and flavorful dish that tantalizes the taste buds. This delectable recipe combines succulent shrimp with a zesty green sauce made from fresh herbs, capers, and lemon, creating a symphony of flavors that will leave you craving more. Dive into the vibrant world of Mark Bittman's culinary creations, and explore a collection of equally enticing recipes that cater to diverse tastes and preferences. From the aromatic Mushroom and Leek Frittata to the hearty Lemony Chicken with Artichokes and Olives, each recipe promises a unique culinary experience. Embark on this gastronomic adventure and discover a world of flavors that will transform your kitchen into a haven of culinary delight.
Check out the recipes below so you can choose the best recipe for yourself!
SPICY GRILLED SHRIMP
This Mark Bittman recipe from 1999 is big on flavor, but not too much effort. The hardest part is preparing the grill. It calls for just a few spices - garlic, lemon, paprika and cayenne - to yield an intense flavor. Feel free to adjust the cayenne to taste, and pay close attention to your paprika: For best results, make sure it's fresh. If it doesn't taste vibrant and smoky, it's time to buy more.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Start a charcoal or gas grill, or heat the broiler. Make the fire as hot as it will get, and put the rack close to the heat source.
- Mince garlic with salt; mix with cayenne and paprika, then make into a paste with olive oil and lemon juice. Smear paste on shrimp. Grill or broil shrimp, 2 to 3 minutes a side, turning once. Serve immediately or at room temperature, with lemon wedges.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 1 gram, Sodium 1124 milligrams, Sugar 0 grams, TransFat 0 grams
SHRIMP, MARK'S WAY
This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C. Cook the shrimp on the stove with olive oil and paprika, salt, pepper, garlic and lemon, and serve them as an appetizer with salads.
Provided by Mark Bittman And Sam Sifton
Categories quick, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Put the oil in a large skillet over medium heat and add the garlic. Cook carefully, lowering the heat as necessary, until the garlic is just colored; add the spices and stir.
- Raise the heat to medium and add the shrimp; sprinkle with salt and pepper and cook gently, turning once or twice, until nicely coated with the spices and oil and cooked through, about 10 minutes.
- Serve the shrimp with the pan juices, garnishing with the parsley and lemon wedges.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 2 grams, Sodium 1127 milligrams, Sugar 0 grams, TransFat 0 grams
SHRIMP WITH SUN-DRIED TOMATOES
Sun-dried tomatoes might scream 1980s nouveau cuisine to you, and that's a fair assessment considering their somewhat profligate use throughout the decade. Yet this dish may have you reconsidering their place in your pantry. Used sparingly, sun-dried tomatoes can impart a bold tomato-y taste that Mark Bittman argues is in some ways "better than 'real' tomato flavor." In this 20-minute sauté, the intense tang of capers and tomatoes plays beautifully off the mild sweetness of shrimp. Serve it over pasta or rice, or alone with a big hunk of good bread.
Provided by Mark Bittman
Categories seafood, appetizer, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.
- Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.
- Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.
Tips:
- Mise en place: As with any cooking, having all your ingredients prepped and measured before you start cooking will make the process go much smoother.
- Choose the right shrimp: For this recipe, medium or large shrimp work best. If you're using frozen shrimp, thaw them completely before cooking.
- Don't overcook the shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Overcooked shrimp will be tough and rubbery.
- Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of the dish. Use a good quality extra virgin olive oil for the best results.
- Adjust the heat level to your taste: If you like your food spicy, you can add more chili flakes or red pepper flakes to the recipe. You can also use a hotter variety of chili pepper, such as serrano or habanero peppers.
Conclusion:
This shrimp in green sauce is a quick and easy weeknight meal that is packed with flavor. The combination of shrimp, garlic, lemon, and herbs is simply delicious. Serve it over pasta, rice, or quinoa for a complete meal.This recipe is also very versatile. You can add different vegetables, such as zucchini, broccoli, or bell peppers. You can also use different types of seafood, such as scallops or mussels. And, of course, you can adjust the heat level to your own taste.
So next time you're looking for a quick and easy weeknight meal, give this shrimp in green sauce a try. You won't be disappointed!
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