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 entrée 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
- 1 T Extra Virgin Olive Oil
- 1 lbs Shrimp (Raw, peeled, de-veined and washed)
- 1/3 Cups minced Onion
- 5 minced Garlic Cloves
- Handful minced Parsley
- 2 T Flour
- 1/4 Cups Mirin
- 1 Cups Clam Juice
- 1 Cups Juice from a 15oz Can of Asparagus
- n a large skillet, heat up your Olive Oil. To that, add your onion, garlic and parsley and cook for about 5 minutes.
- Then add in your flour and stir until it becomes a paste. At this point, add in your Mirin (or Sherry) and cook until the Mirin is completely evaporated.
- Now you can add your Clam Juice and Asparagus Juice and cook for at least 10 minutes over a low simmer to help meld all the flavors. Taste and season if necessary with salt and pepper (but usually the clam juice has more than enough salt in it to suffice).
- At this point, add in your shrimp, and cook until the shrimp are cooked (only about 5 minutes). Serve along side a fresh baguette to soak up all that delicious juice!