Recipe from Bon Appetite Magazine
Takes about 20 minutes
This is a blazing-fast one-pan dish that will have you sopping up the sauce long after the last juicy shrimp have 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.
4 servings
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
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.
Pat 1½ lb. large shrimp, peeled, deveined, dry with paper towels; season lightly with kosher salt and freshly ground pepper. Set aside.
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.
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.
Whisk ¼ cup plain whole-milk yogurt and a drizzle of water in a small bowl to loosen; season with salt.
Drizzle yogurt sauce over shrimp in pan. Season with more black pepper. Serve with toasts.