Shrimp with Green Sauce

It’s spring. Everything is turning green, including my herbs and the displays at the markets.

Well…. Green garlic isn’t actually green. It looks like a green onion (also not green) but smells like mild, sweet garlic.

Like a green onion, it’s not had a chance to mature into it’s future, large self. Green garlic is pulled before the bulb splits into cloves.

Also like a green onion, the entire plant is edible, including the green tops.

Green garlic season is fleeting… 4, maybe 6, weeks in the spring. We enjoy every bite !

Click here to Pin Shrimp with Green Sauce

Shrimp with Green Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Green garlic is a spring treat, along with the herbs that are just starting to grow.

• Author: Kate
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Seafood

Ingredients

Scale 1x2x3x

• 12oz (350gr) shrimp (prawns), cleaned
• 2 tbs olive oil
• 1 tbs fresh lemon juice
• 4 tbs chopped, fresh parsley
• 3 green garlic, trimmed, sliced, including green tops

Cook Mode Prevent your screen from going dark

Instructions

• Mix olive oil, lemon, parsley, and green garlic in a medium bowl. 
• Add shrimp and combine. 
• Put into a small baking dish and bake, 400F (200C) 15 minutes, until shrimp are just cooked through.

Notes

Substitute 3 green onions, sliced and 1 clove garlic, minced for the green garlic.
Substitute 2 tbs dried parsley for the fresh.

Nutrition

• Serving Size: 1/2 recipe
• Calories: 274
• Sugar: 1 g
• Sodium: 209.3 mg
• Fat: 15 g
• Saturated Fat: 2.2 g
• Trans Fat: 0 g
• Carbohydrates: 2 g
• Fiber: 0.6 g
• Protein: 34.6 g
• Cholesterol: 273.7 mg

Another favorite is Shrimp & Gnocchi, Parsley White Wine Sauce

Parsley is a biennial. That means that it grows and produces lots of lovely leaves the first year, then dies back over the winter. Most people pull it out and add it to the compost then.

If you can leave it in the ground or it’s pot it will grow again in the spring, producing leaves, then flowers and seeds before it’s finished.

Sometimes, unintentionally, my parsley gets to grow the second year. Usually I let it grow long enough for some spring harvesting, before it gets pulled and replaced with seeds for the summer.

A word of warning, though… If you let parsley grow all winter and into the spring it can develop a huge root system and be very difficult to get out of the ground. It’s not quite as challenging in a pot. I’ve had to take the axe to it in the garden.

Speaking (typing) of spring….

This crab apple tree is covered in blossoms – making the bees and butterflies very happy. There is a hint of pink behind it but I don’t know what it is….

Spring!