Green Shrimp and Grilled Bread

Name: Green Shrimp and Grilled Bread
Cook time: 30 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 whole baguette sliced 1" thick on a diagonal; 0 extra-virgin olive oil for drizzling; 1.5 lb large shrimp peeled, deveined; 0 kosher salt Diamond Crystal or Morton; 0 freshly ground pepper to taste; 1 bunch cilantro coarsely chopped; 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; 0.75 tsp kosher salt; 3 Tbsp water; 3 Tbsp unsalted butter divided; 2 Tbsp extra-virgin olive oil; 1.5 lb large shrimp cooked; 0 green sauce prepared; 0.25 cup plain whole-milk yogurt; 0 water a drizzle; 0 kosher salt to taste; 0 yogurt sauce prepared; 0 freshly ground pepper to taste; 0 baguette toasts prepared

This kicky, herby sauce comes together entirely in the blender. You’ll want to sop up every last drop with grilled bread.

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

1 whole baguette sliced 1" thick on a diagonal
0 extra-virgin olive oil for drizzling
1.5 lb large shrimp peeled, deveined
0 kosher salt Diamond Crystal or Morton
0 freshly ground pepper to taste
1 bunch cilantro coarsely chopped
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
0.75 tsp kosher salt
3 Tbsp water
3 Tbsp unsalted butter divided
2 Tbsp extra-virgin olive oil
1.5 lb large shrimp cooked
0 green sauce prepared
0.25 cup plain whole-milk yogurt
0 water a drizzle
0 kosher salt to taste
0 yogurt sauce prepared
0 freshly ground pepper to taste
0 baguette toasts prepared

Instructions

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, 8 scallions, 1 jalapeño, 4 garlic cloves, 3 Tbsp. extra-virgin olive oil, 3 Tbsp. fresh lemon juice, ¾ tsp. 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.