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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 500 degrees. | 2. Combine garlic and oil in a food processor and blend until smooth, scraping down the sides as necessary. Add the scallions and parsley and pulse until the mixture is minced. Toss with the shrimp, salt, pepper and chiles. | 3. Put the shrimp in a large enough roasting pan that will hold them comfortably. Add the liquid and place the pan in the oven. Roast, stirring once, until the mixture is bubbly and hot and the shrimp are pink, 10 to 15 minutes. | 4. Serve immediately with rice or with a crusty bread to soak up the delicious sauce. | 5. Note: I made this using only a 1/4 of olive oil (I try to cut down on calories where I can), 1 1/2 pounds of shrimp (for 2 people that was still a lot, so we had leftovers) and a lot more garlic, I used about 10 cloves couldn't help myself, there's no such thing as too much garlic! I used a dry white wine (Chardonnay) for the liquid. The best shrimp I ever had! | 6. Also the author added if you want to make it Indian Style: substitute cilantro for the parsley and add 1 tablespoon of good curry powder. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	6		peeled	-	-	-	-
extra virgin olive oil	1/3	cup		-	-	-	-
scallion	6		trimmed chopped	192.0	44.04	10.98	1.14
parsley	1	cup		21.6	3.798	1.7819999999999998	0.474
shrimp	2		peeled	770.6684	0.0	182.2404	4.624
hot red pepper flake	3	pinches		-	-	-	-
white wine	1/3	cup		-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.