Christmas 2010 was the first Christmas Eve Justin spent with my family. It was also the last Christmas my mom hosted at our house, so it holds a particular sentiment for me. Justin and I arrived at my parent’s house early to help my mom prepare the food, and one of the dishes we wound up all collaborating on is Shrimp in Green Sauce. This is a Spanish dish that both Justin and my dad get when we go to our favorite Spanish restaurant in NYC, El Qujote (check it out if you like Spanish food - the Chicken Villeroy is personally my favorite). So, on Christmas, Justin’s job was to peel and devein probably 6+ lbs of Shrimp….which needless to say, he will never get near the kitchen when I make shrimp for fear of getting that job again.
I decided to make this dish last night as a nod to both my Spanish heritage and the desire for this fresh, vibrant taste that I love. This dish is ridiculously simple and quick to make - which is great if you want to make large quantities of it for a party. You can assume that for an entree portion you want at least 1/2 lb of shrimp per person (less if you’re just serving it as an appetizer).
Shrimp in Green Sauce
Perfectly cooked shrimp in a delicious garlic sauce