Salsa Verde Shrimp Recipe

1 (3-inch) piece of French baguette or bread
equivalent with crusts removed
1 1/4 cups flat-leaf parsley leaves
1 tablespoon capers
3 anchovy fillets
2 tablespoons minced onion
1 clove garlic, minced
2 1/2 teaspoons red-wine vinegar
3/4 teaspoon salt
Freshly ground black pepper
1/2 cup plus 2 tablespoons olive oil

1 pound medium to large shrimp

Toothpicks or short bamboo skewers for serving

Prepare Salsa Verde
Soak the bread in a bowl of water until the bread is moist throughout, and squeeze to remove as much water as possible. In a blender, purée the bread, parsley, capers, anchovies, onion and garlic with the vinegar, 1/2 teaspoon of the salt and 1/4 teaspoon pepper. With the blender running, add 1/2 cup of the oil in a thin stream.

Preheat broiler.  Brush shrimp with the remaining 2 tablespoons oil and sprinkle with 1/8 teaspoon pepper and the remaining 1/4 teaspoon salt.  Broil until they turn pink and lose their transparency, about 2 minutes on each side.   Skewer one shrimp onto each skewer or toothpick.  

Spoon the salsa verde into a small serving bowl set on a platter and arrange the shrimps around it. Serve the shrimps hot, warm or at room temperature.

Spicy Garlic Shrimp
8 servings as main entree or 16 as appetizer

1/4 cup vegetable oil
6 large garlic cloves, finely chopped
2 pounds uncooked medium shrimp, peeled and deveined
1 cup shredded or matchstick carrots
1 teaspoon crushed red pepper flakes 
1/4 cup chopped fresh cilantro

Heat large skillet or wok over medium-high heat. Add oil; rotate skillet to coat sides.

Add garlic; stir-fry 1 minute. Add shrimp; stir-fry 1 minute. Add carrots and red pepper flakes; stir-fry about 3 minutes or until shrimp are pink and firm and carrots are crisp-tender. Stir in cilantro.

Grill the shrimp and serve with this deliciously different salsa verde which comes together in a snap.  

 All Appetizers Recipes Index

helpful hints
Substitute about 3/4 to 1 pound of bay or sea scallops for the shrimps.  Cut larger scallops in half horizontally

The salsa verde works well with fish, meats and raw vegetables.

make ahead tips
Prepare the salsa up to 3 days ahead.

Shrimps can be served hot, warm or at room temperature.  If you want to serve the shrimps at room temperature, make them early, cool, cover and refrigerate. To improve flavor,  take them out about thirty minutes before serving.