Real Recipes From Real Home Cooks ®

gambas en salsa verde (shrimp in green sauce)

a recipe by
Lori Loucas (JostLori)
San Diego

The green sauce is great on the shrimp, but you can also use it on other seafood, such as mussels and flaky white fish. It's also great over fried potatoes.

method Stove Top

Ingredients For gambas en salsa verde (shrimp in green sauce)

  • 1 1/4 c
  • 1 slice
    lemon (1/2 inch)
  • 1 slice
    onion (1/2 inch)
  • 3
    whole peppercorns
  • 1/2
    bay leaf
  • 1/4 tsp
  • 1 sprig
    flat-leaf parsley
  • salt, to taste
  • 1 lb
    large shrimp, shell-on
  • salt & pepper, to taste
  • 1 Tbsp
    flour, for dusting
  • 5 Tbsp
    olive oil, divided use
  • 1 c
    flat leaf parsley, chopped
  • 1/4 tsp
  • 3 clove
    garlic, chopped
  • 1/4 c
    dry white wine
  • 2 Tbsp
    onion, finely chopped
  • 1 1/2 Tbsp

How To Make gambas en salsa verde (shrimp in green sauce)

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    Return the shrimp to the skillet and cook only until they are heated through. Taste and adjust salt/pepper if needed.

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