Try making on a weeknight – it’s perfect with rice, pasta or a good chewy bread since the sauce is so addictive. It also makes a hard-to-beat recipe, with the shrimp served on toothpicks for dipping. Other seafood you can use: similar-sized scallops (or larger, though they’ll take longer to cook); crawfish, peeled or not; mussels or clams.
- 2 cloves garlic, peeled
- 1/3 cup extra virgin olive oil
- 6 scallions, roughly chopped
- 1 small bunch fresh parsley (thin stems are okay; discard thick ones)
- 2 lbs. shrimp, 20-30 per pound, peeled
- salt and freshly ground black pepper
- 1/3 cup shrimp, fish, or chicken stock, white wine or water
Heat the oven to 500F. Combine the garlic and oil in a food processor and pulse until smooth, scraping down the sides as necessary. Add the scallions and parsley, and pulse until the mixture is minced. Toss this mixture with the shrimp and sprinkle with salt and pepper.
Put the shrimp in a roasting pan that will hold the comfortably in one layer. Add the liquid and put the pan in the oven. Roast, stirring once, until the mixture is bubbly and hot and the shrimp are all pink, 10-15 minutes. Serve immediately.
