Shrimp in Green Sauce

Page 430

| Course Type: Main Courses

(1 review)

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Recipe Review

Good stuff, easy. A Bittman recipe.
- Used about 1/3 flat parsley, the rest curly parsley, because that's what I had.
- Used shallots instead of scallions, there being none of those in rural France.
- Used some lemony chicken stock left from a roast chicken.
Served with polenta, which liked the sauce.

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