Mark Bittman’s Shrimp In Green Sauce

Just use wine - you can drink some too, it lowers anxiety.

After peeling shrimp, put shells in a small pot with either water or white wine, bring to simmer for 15 minutes, then strain and use shrimp sauce to cook the shrimp.

My New Year's Eve feast! I only cooked one pound, but used the full amount for the green sauce. Didn't use enough pepper flakes and will probably use fresh green chiles such as seranno or jalapeno next time. Although I enjoyed it warm, it was stellar the next day served cold, and especially delicious as an appetizer on top of a crisp blue corn chip with some of that extra sauce. I will definitely make it again, probably for company. And serve it cold!

The taste and flavors of this recipe were beyond amazing. I followed everyone's recommendation and used white wine instead of stock and the juice of two lemon wedges (used only a pound of shrimp). I skipped the chiles and opted for a dash of cayenne pepper and white pepper to the mixture. Served over linguini pasta and it was a hit. The sauce worked out amazingly for dipping warm slices of fresh ciabatta bread. I'll be cooking this dish for years to come!

I don't understand the negative comments. Made tonight, wife said "best thing I've ever eaten." A few suggestions:

1. We bought 1½ pounds of fresh U.S. shrimp, about 1.5 pounds (32 shrimp).

2. Increased sauce about a third: 8 cloves of garlic, ½ cup of olive oil, 6 LARGE scallions, Italian (flat-leaf) parsley, and Vermouth.

3. Marinated 45 minutes, roasted at 500 for 10 minutes, in ceramic baking dish.

4. Lemon not needed, but wedges on the side would be nice addition.

This is a great recipe. Definitely add some lemon and salt to taste and it turns out fantastic! im assuming the people who think this is bland, didn't do this. Would probably go great with some pasta, too.

I fell in love with this dish eating it at El Quixote in Chelsea in Manhattan and, using Bittman's recipe as a base, I've made this a lot of different ways. I've added other kinds of seafood, like hunks of cod, and/or lightly steamed and shelled lobster (steam for about 6 minutes to get the meat out of the shell, but not overcooked), (continued)

I'm not sure how anyone could end up with a bland dish after combining these ingredients. We picked the recipe at random from our NYT cookbook, which hasn't let us down yet. The shrimp turned out perfectly, aromatic and flavorful. 10 minutes at 500 was right on the money. We used ⅓ cup of a nice pinot grigio and finished the bottle with our meal.

which part of the scallion is used- the white or green part, or both?

I made this for Easter lunch - it was most delicious and everyone loved it. It's not difficult, it smells and looks wonderful. I used wine - Pinot Grigio - rather than stock.
My friend asked for the recipe and I said, "Well, it's a Mark Bittman recipe..." she said, "Oh I LOVE Mark Bittman!", someone else said, "I have ALL his cookbooks!", and then it just turned into a Mark Bittman love-feast!

Forgot to add- definitely use white wine. It wouldn't be nearly as good if using stock!

(continued).....using broth made from bottled clam juice simmered with shrimp and lobster shells, and also adding a bit of a flour/water slurry to the broth to thicken it while the seafood cooks. If it's too bland, more garlic, salt, crushed red pepper, and/or parsley seems to help.

Use Wine instead of stock or water.
Try adding salt and some lemon.
Try fresh green, serrano or jalapeno peppers
(or cayenne + white pepper).
Good cold the next day.
Good over pasta.

Great and fast! I halted the recipe for 2 and used half wine and half shrimp broth made by boiling the shells. I used red pepper flakes and did not make it too hot. Next time, I'll have it w/ pasta or rice

Stick with the white wine and add a little lemon And if you like a little sriracha goes a long way