Shrimp in green sauce from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 446) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chopped salad of romaine, arugula, dill, and lemon; Eggplant gratin with saffron custard

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on October 31, 2011

    Be careful not to put too much wine or green onion, otherwise the proportions are just right. The green onion could be dialed back by about a third. Really quick to put together and delicious with a little crusty bread.

  • PrincessK on February 09, 2011

    p. 430 Raw shrimp baked in a paste of chopped garlic, scallions, parsley, crushed chiles or red pepper flakes, oil -- plus 1/3 c. broth, water, or white wine added during baking. Easy to set up ahead in the refrigerator then bake 10 to 20 mins in a 500 F oven, depending on size of shrimp and whether they are chilled.

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