Best 8 Shrimp With Green Sauce Gambas En Salsa Verde Recipes

SHRIMP WITH GREEN SAUCE

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat. Add the garlic and cook until it softens slightly, about 1 minute. Add the brandy and swirl the pan until the alcohol evaporates. Add the wine and 1/4 cup water and cook to reduce slightly, 3 to 4 minutes. Stir in the parsley, 1/2 teaspoon salt, and pepper to taste. Transfer the mixture to a blender with 2 tablespoons olive oil and puree until smooth. Cover and set aside.
• When ready to serve, heat the remaining 2 tablespoons olive oil in a skillet over high heat. Add the shrimp; cook until just pink, 1 to 2 minutes. Add the green sauce, season with salt and pepper, and warm through. Drizzle with olive oil or water to loosen the sauce. Serve with bread.

MARISCADA EN SALSA VERDE (SEAFOOD STEW IN GREEN SAUCE)

Steps:

• Cook tomatillos in boiling water for about 3 minutes (they will change color), cool off in cold water for a couple of minutes, then chop in a food processor.
• Add onions and garlic to food processor and coarsely puree.
• Heat oil in a large saucepan and saute puree until onions are tender, about 5 minutes (I know this is hard to tell, but use your nose; the puree will smell strongly of onions, but once done, the aroma will be lessened).
• Stir in coconut milk, chicken stock, wine, and parsley; season with salt and pepper and hot sauce.
• Cover, and cook, stirring occasionally, 20 minutes.
• Meanwhile, heat 1 tablespoon butter in a skillet over medium high heat; add shrimp and saute until slightly seared, but not necessarily cooked through (will finish in the sauce), about 1 minute per side; set aside.
• Saute scallops until seared, about 2 minutes per side (will also finish in sauce); set aside.
• Wipe out skillet and add about 1/4 cup water and and lobster tails; cover and let steam about 3 minutes; snip in half, lengthwise, with kitchen shears, and set aside.
• Add clams to skillet, cover and cook clams, shaking occasionally, until one opens, then add mussels.
• Re-cover and cook, while shaking pan occasionally, until all shells open.
• Add seafood, including squid (calamari) to salsa verde and heat through, about 10 minutes.
• Serve with optional garnishes.
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• Once, salsa verde is finished simmering, pour it into an oven-safe covered casserole (a pretty one for serving).
• Add seafood, stir, cover, and bake at 325 degrees F until bubbly, about 30 minutes.
• Bring to the table in the casserole dish; pass optional garnishes.

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)

Steps:

• Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
• Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

MARK BITTMAN'S SHRIMP IN GREEN SAUCE

Steps:

• Heat oven to 500 degrees. Combine garlic and oil in a small food processor and blend until smooth, scraping down sides as necessary. Add scallions and parsley and pulse until mixture is minced. Toss with shrimp, salt, pepper and chilies.
• Put shrimp in a large roasting pan. Add liquid and place pan in oven. Roast, stirring once, until mixture is bubbly and hot, and shrimp all pink, 10 to 15 minutes. Serve.

SHRIMP WITH GREEN SAUCE (GAMBAS EN SALSA VERDE)

Steps:

• In a skillet, heat 2 tablespoons of oil over medium heat; add garlic and cook until softened, about 1 minute.
• Add brandy and swirl it around in the skillet until it evaporates.
• Add wine and 1/4 cup water and reduce slightly, 3 to 4 minutes.
• Stir in parsley, 1/2 teaspoon salt and pepper to taste; transfer to a blender with 2 tablespoons oil and puree until smooth; cover and set aside.
• Heat remaining 2 tablespoons of oil in skillet over high heat; add shrimps and cook until just pink, 1 or 2 minutes.
• Add green sauce, season with salt and pepper and heat until warmed through.
• Drizzle with additional olive oil or water just to loosen sauce.
• Serve with crusty bread.

SALSA VERDE SHRIMP

Steps:

• Peel the outer skins/husks off the tomatillos, onion and garlic. Cut the stems off the peppers and slice in half lengthwise. Cut the onion in half. (See Note 1)
• In the Dutch oven or large stock pot bring 6 cups of water to a boil. Add the tomatillos, chiles and onion. Cook for 8 minutes.
• Carefully remove with a slotted spoon and place all the peppers, tomatillos, onion, garlic and cilantro in a food processor, blender or Vitamix, and process until smooth. Use 2 cups of the salsa for this recipe and reserve remaining for other use.
• In a bowl season the shrimp with kosher salt, black pepper and garlic powder.
• In a large skillet add oil and sautée shrimp 2 minutes per side. Pour the 2 cups of salsa verde on top and cook 2 minutes more, stirring. Stir in half of the cilantro leaves.
• Spoon over steamed rice and top with remaining cilantro.

GAMBAS EN SALSA VERDE (SHRIMP IN GREEN SAUCE)

Steps:

• Shell the shrimp. leaving the tail and the shell of the last joint intact. Put the shells in a saucepan. Set the shrimp aside in the refrigerator.
• Make the broth: To the saucepan with the shrimp shells in it, add the remaining broth ingredients. Bring to a boil, then simmer for 20 minutes. Strain and reserve 3/4 cup broth for this recipe.
• For the shrimp: Sprinkle the shrimp with salt and pepper, then dust with flour. Heat 3 tablespoons of the olive oil in a skillet. Quickly fry the shrimp, for 1-2 minutes. Remove the shrimp to a warm platter.
• Put the parsley in the blender or food processor. Add 1/4 teaspoon salt and the garlic cloves. Blend until everything is finely minced. With the motor running, add the 3/4 cup shrimp broth and the wine. Blend until smooth.
• Add the remaining 2 tablespoons of olive oil to the olive oil already in the skillet. Saute the onion until it is transluscent. Stir in the 1 1/2 tablespoons of flour and cook for 1 minute. Gradually stir in the sauce from the blender. Cook until the sauce is smooth and thickened.
• Return the shrimp to the skillet and cook only until they are heated through. Taste and adjust salt/pepper if needed.

SHRIMP IN SALSA VERDE

Steps:

• Shell and devein shrimp. Melt clarified butter in a large skillet over low heat and saute garlic until golden brown. Remove garlic and mash to a pulp with parsley and salt. Add flour, ginger and white pepper and mix to a smooth paste. Reserve.
• Reheat the clarified butter in the skillet until very hot and saute the shrimp for about 1 minute or until they turn opaque. Remove and reserve.
• Return garlic-parsley mixture to skillet, mix with butter remaining in skillet, add cream and water and bring to the boil, stirring constantly to thicken. Add white wine and bring to boil. Return shrimp to mixture to reheat briefly. Do not boil. Check seasonings and serve immediately over rice or small pasta.