Shrimp in Green Sauce

From The Essential New York Times Cookbook: Classic Recipes for a New Century

Cookbook

Author(s): Amanda Hesser

Page 430

Course: Main Courses

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1 reviews, average rating 4.0 / 5

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10 years ago

★ ★ ★ ★ ★ 4/5

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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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