Shrimp in Green Sauce

Ingredients:

6 cloves garlic, peeled
1/3 cup extra virgin olive oil
6 scallions, trimmed and chopped
1 cup parsley, leaves and thin stems
2 pounds shrimp, peeled
Salt and pepper to taste
4 dried chilies or a few pinches of crushed red chili
1/3 cup stock (shrimp, fish or chicken) or white wine or water

Directions:
Heat oven to 500 degrees. Combine garlic and oil in food processor and blend until smooth while scraping down sides as necessary Add scallions and parsley and pulse until mixture is minced. Toss with shrimp, salt, pepper and chilies.

Put shrimp in large roasting pan. Add liquid and place pan in oven. Roast, stirring once, until mixture is bubbly and hot and shrimp is pink, 10-15 minutes. Yield: 4 servings.

Source: Mark Bitman of The New York Times

Mexican shrimp cocktail

Makes 8 appetizer servings

1 bunch cilantro
4 medium tomatoes, diced
1 bunch green onions, white parts and some tender greens, thinly sliced
1 pound medium shrimp, peeled and shells reserved
1 bottle clam juice
2 tablespoons ketchup
Juice of 2 limes
Tabasco sauce, to taste

Wash cilantro, chop leaves and discard stems. Mix with tomatoes and onions and set aside. Boil shrimp in clam juice (and enough water to cover the shrimp) until pink. Remove shrimp and plunge into ice-water bath until no longer warm; remove from ice water and refrigerate. Meanwhile, add shells to liquid and simmer 10 minutes. Strain liquid and reserve.

Layer shrimp and tomato mixture in glasses (such as wine glasses), small glass dishes or a single glass bowl. Add ketchup, lime juice and Tabasco sauce (to taste) to reserved clam liquid. Pour liquid over shrimp to cover it. Chill until ready to serve.

Mediterranean shrimp and asparagus

Recipe
1 pound asparagus, trimmed
1 pound shrimp, peeled and deveined
1 cup halved grape or cherry tomatoes
½cup crumbled feta cheese
¾to 1 cup Greek dressing

Preheat oven to 350 degrees.

Blanch asparagus in boiling water for 1 to 2 minutes. Drain and transfer to a 9-by-13-inch baking dish and arrange in an even layer. Partially cook shrimp in the same water for 30 seconds to 1 minute. Drain and spread over the asparagus. Sprinkle with tomatoes and cheese. Drizzle completely with dressing, making sure that the dressing covers the baking dish to keep from sticking. Bake for 8 to 10 minutes, or until the cheese begins to melt and the dressing is heated through.

4 servings

Per serving: 397 calories (percent of calories from fat, 62), 28 grams protein, 11 grams carbohydrates, 2 grams fiber, 27 grams fat (6 grams saturated), 189 milligrams cholesterol, 729 milligrams sodium.