Name: Green Shrimp and Grilled Bread
Total time: 20 minutes
Yield: 4 servings
Ingredients: 1 baguette, sliced 1" thick on a diagonal; 5 Tbsp. extra-virgin olive oil, divided, plus more for drizzling; 1½ lb. large shrimp, peeled, deveined; ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; Freshly ground pepper; 1 bunch cilantro, coarsely chopped (about 2 cups); 8 scallions, coarsely chopped; 1 jalapeño, ribs and seeds removed if desired; 4 garlic cloves; 3 Tbsp. fresh lemon juice; 3 Tbsp. unsalted butter, divided; ¼ cup plain whole-milk yogurt

overhead view of Green Shrimp in a pan and Grilled Bread to the side in a bowl

Photograph by Isa Zapata, Prop Styling by Christina Allen, Food Styling by Thu Buser

This is a blazing-fast one-pan dish that will have you sopping up the sauce long after the last juicy shrimp is gone. Bright, herbaceous, and just spicy enough, the sauce comes together entirely in a blender and cooks in the residual heat from the pan, leaving its verdant color and bold flavors intact. A drizzle of cooling yogurt moderates the spice levels, though you could temper the heat further by removing the ribs and seeds from the jalapeño. And if you only have Greek yogurt around, just thin it with a little water or milk.

I like using a toasted baguette for the sop job—the crustiness adds a nice crunch—but rice, couscous, or farro would be just as welcome. Another personal preference: tail-on shrimp, because I love eating with my hands. If you’d rather a utensils-only dinner, pinch off the tails before adding the shrimp to the pan.

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What you’ll need

Blender
$45 $32 At Amazon
Rimmed Baking Sheet
$28 At Amazon
Large Skillet
$90 At Amazon

Recipe information

Total Time
20 minutes
Yield
4 servings

Ingredients

1 baguette, sliced 1" thick on a diagonal

5 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

1½ lb. large shrimp, peeled, deveined

¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

Freshly ground pepper

1 bunch cilantro, coarsely chopped (about 2 cups)

8 scallions, coarsely chopped

1 jalapeño, ribs and seeds removed if desired

4 garlic cloves

3 Tbsp. fresh lemon juice

3 Tbsp. unsalted butter, divided

¼ cup plain whole-milk yogurt

Preparation

Step 1
Preheat broiler. Arrange 1 baguette, sliced 1" thick on a diagonal, in a single layer on a baking sheet; drizzle with extra-virgin olive oil. Broil bread until toasted and charred in spots, about 2 minutes.
Step 2
Pat 1½ lb. large shrimp, peeled, deveined, dry with paper towels; season lightly with kosher salt and freshly ground pepper. Set aside.
Step 3
Purée 1 bunch cilantro, coarsely chopped (about 2 cups), 8 scallions, coarsely chopped, 1 jalapeño, ribs and seeds removed if desired, 4 garlic cloves, 3 Tbsp. extra-virgin olive oil, 3 Tbsp. fresh lemon juice, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 3 Tbsp. water in a blender until green sauce is very smooth.
Step 4
Heat 1 Tbsp. unsalted butter and remaining 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook reserved shrimp, undisturbed, until lightly browned underneath, about 2 minutes. Add remaining 2 Tbsp. unsalted butter and cook, tossing often, until shrimp are just cooked through, about 1 minute. Remove from heat and pour green sauce over; stir to combine.
Step 5
Whisk ¼ cup plain whole-milk yogurt and a drizzle of water in a small bowl to loosen; season with salt.
Step 6
Drizzle yogurt sauce over shrimp in pan. Season with more black pepper. Serve with toasts.