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Shrimp with green sauce

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Ingredients for 6 servings:

  • 2 tbsp parsley
  • 1 small onion(s)
  • 2 tbsp capers
  • 2 anchovies
  • 125 ml olive oil
  • 2 tbsp lemon juice
  • ½ tsp lemon zest
  • some salt
  • 500 g shrimp(s), frozen
  • 4 large tomatoes, sliced
  • some lemon slices

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

Prawns in green sauce

First, prepare the salsa verde. Finely chop the parsley, onion, capers, and anchovies in an electric blender. Then mix in the olive oil and season with salt, lemon juice, and grated lemon zest. Thaw the shrimp and cook in boiling salted water for about 2-3 minutes, or until bright pink. Cut the tomato slices into 5-6 mm thick slices, arrange on a platter, and arrange the cooked shrimp decoratively on top. Drizzle some of the salsa verde over the top and garnish with lemon slices. Reserve the remaining salsa verde in a bowl, if desired. Serve warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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