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.