1½ Pounds small shrimp.
2 Cups water.
1 Bay leaf.
1 Sprig fresh parsley.
¼ Teaspoon dried oregano.
¼ Cup all purpose flour.
3 Salt and pepper to taste.
Combine the shelled shrimp in the water with the peppercorns, bay leaf, parsley and oregano and simmer for about 20 minutes.
Strain through a sieve reserving ¾ cup liquid.
Sprinkle the shrimp with the flour, salt & pepper and sauté in the oil until pink, about 2 minutes.
Green Sauce Ingredients:
1 Cup fresh parsley.
3 Cloves garlic.
¼ Teaspoon salt.
¼ Cup dry white wine.
3 Tablespoons olive oil.
3 Tablespoons finely chopped onion.
1 ½ Tablespoons all purpose flour.
In a food processor combine parsley, garlic and salt until smooth. With machine running add reserved broth and wine.
In a sauté pan add the 3 tablespoons oil, stir in onion and cook until soft. Add the flour and continue to stir until smooth.
Gradually add sauce to pan and continue to cook until thickened. Add shrimp.