Shrimp in Green Sauce

De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.

Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices. Add some heat to your next salsa or Mexican dish.

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6 cloves garlic
1/3 cup extra-virgin olive oil
6 scallions, chopped
1 cup flat-leaf parsley leaves and thin stems
2 pounds medium shrimp, peeled and deveined
Salt and freshly ground pepper
4 dried chiles, crushed, or a few pinches of crushed red pepper flakes, or to taste
1/3 cup broth (shrimp, fish or chicken), dry white wine or water (we used chicken)


Heat the oven to 500 degrees.

Combine the garlic and oil in a small food processor and blend until smooth, scraping down the sides as necessary. Add the scallions and parsley and pulse until minced. Toss with the shrimp, salt and pepper, and chiles.

Put the shrimp in a large roasting pan. Add the broth and place the pan in the oven. Roast, stirring once, until the mixture is bubbly and hot and the shrimp are all pink, 10 to 15 minutes.

Recipe from Food & Wine Best of the Best Cookbook Recipes via