Green Shrimp and Grilled Bread

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.

More Recipes You Might Like

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

By Tiffy Chen

A satisfying weeknight dinner from cookbook author and TikTok creator Tiffy Chen. Serve this shrimp with rice or noodles.

Smoked Salmon Pasta

By Jesse Szewczyk

Creamy, tangy, and bright, this one-pot pasta with hot-smoked salmon, lemon, capers, and dill is weeknight comfort and easy elegance all rolled into one.

Spicy Chicken Curry

By Neelam Batra

This flavorful Indian chicken dish features bone-in drumsticks and thighs in a rich, spicy curry sauce made with chiles, garlic, ginger, and more.

1 hr 30 min

Quick Chana Masala

By Keya Wingfield

This easy chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps match the texture you'd get from soaking dried ones.

Sheet-Pan Lemon Chicken and Potatoes

By Shilpa Uskokovic

Inspired by Greek lemon potatoes, this sheet-pan dinner features garlicky chicken thighs roast to a crisp and blessing the potatoes with flavor and shine.

Weeknight Harissa Eggplant Parm

By Kendra Vaculin

No coating or frying here! Toasted breadcrumbs and a blanket of melty cheese replicate the flavors and textures of eggplant parm in a fraction of the time.

More from Seafood

View All →

Swordfish Sicilian-Style

By Marcella Hazan

This quick grilled swordfish gets bright herbal flavor from an easy lemon-oregano sauce. The recipe comes from the late, legendary cookbook author Marcella Hazan, who joined Food & Wine as a contributing editor in 1992. In 2018, F&W named this dish one of our 40 best recipes ever.

20 min

Smoked Salmon Pasta

By Jesse Szewczyk

Creamy, tangy, and bright, this one-pot pasta with hot-smoked salmon, lemon, capers, and dill is weeknight comfort and easy elegance all rolled into one.

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

By Tiffy Chen

A satisfying weeknight dinner from cookbook author and TikTok creator Tiffy Chen. Serve this shrimp with rice or noodles.

Sheet-Pan Salmon and Potatoes

By Kendra Vaculin

Give sheet-pan salmon and potatoes the salad treatment with crisped jarred artichokes, lemon-dressed herbs, briny olives, and sweet pickled peppers.

Shrimp Dumplings With Saffron Shallot Sauce

By Korsha Wilson

Aushak and mantoo (or mantu), dumplings found in Afghan cuisine, are often filled with soft cooked leeks and onion or ground beef, but this shrimp-filled iteration is the product of the chef Shamim Popal’s journey from Afghanistan to the United Arab Emirates and, eventually, Washington, D.C. After opening a French creperie in 2003, Mrs. Popal decided to share dishes inspired by her upbringing in Afghanistan at Lapis, a restaurant in the city’s Adams Morgan neighborhood. A filling, yet light appetizer, these are meant to be prepared by and for a group, which makes light work and speaks to Mrs. Popal’s own memories of making aushak in Kabul with family.

1 hr 30 min

Arctic Char with Spinach Butter

By David Tanis

Darina Allen, known as the Julia Child of Ireland, has run the Ballymaloe Cooking School on an organic farm in east Cork for more than 30 years. Here’s a lovely dish from her repertoire, a whole fish wrapped in a foil package, seasoned with nothing more than salt, pepper, butter and a sprig of tarragon. The fish emerges moist and juicy, ready for a creamy butter sauce packed with chopped spinach and herbs. Ms. Allen makes it with pink trout, which are plentiful in Ireland, but this recipe calls for Arctic char, which is more widely available in the United States. But you could substitute pink trout (also called coho trout) if you can find it, or large wild trout, or even thick fillets of steelhead trout or salmon.

50 min

Green Shrimp and Grilled Bread

By

Kendra Vaculin

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

Yield

4

Rating

—

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

Instructions

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.

More Recipes You Might Like

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

By Tiffy Chen

A satisfying weeknight dinner from cookbook author and TikTok creator Tiffy Chen. Serve this shrimp with rice or noodles.

Smoked Salmon Pasta

By Jesse Szewczyk

Creamy, tangy, and bright, this one-pot pasta with hot-smoked salmon, lemon, capers, and dill is weeknight comfort and easy elegance all rolled into one.

Spicy Chicken Curry

By Neelam Batra

This flavorful Indian chicken dish features bone-in drumsticks and thighs in a rich, spicy curry sauce made with chiles, garlic, ginger, and more.

1 hr 30 min

Quick Chana Masala

By Keya Wingfield

This easy chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps match the texture you'd get from soaking dried ones.

Sheet-Pan Lemon Chicken and Potatoes

By Shilpa Uskokovic

Inspired by Greek lemon potatoes, this sheet-pan dinner features garlicky chicken thighs roast to a crisp and blessing the potatoes with flavor and shine.

Weeknight Harissa Eggplant Parm

By Kendra Vaculin

No coating or frying here! Toasted breadcrumbs and a blanket of melty cheese replicate the flavors and textures of eggplant parm in a fraction of the time.

More from Seafood

View All →

Swordfish Sicilian-Style

By Marcella Hazan

This quick grilled swordfish gets bright herbal flavor from an easy lemon-oregano sauce. The recipe comes from the late, legendary cookbook author Marcella Hazan, who joined Food & Wine as a contributing editor in 1992. In 2018, F&W named this dish one of our 40 best recipes ever.

20 min

Smoked Salmon Pasta

By Jesse Szewczyk

Creamy, tangy, and bright, this one-pot pasta with hot-smoked salmon, lemon, capers, and dill is weeknight comfort and easy elegance all rolled into one.

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

By Tiffy Chen

A satisfying weeknight dinner from cookbook author and TikTok creator Tiffy Chen. Serve this shrimp with rice or noodles.

Sheet-Pan Salmon and Potatoes

By Kendra Vaculin

Give sheet-pan salmon and potatoes the salad treatment with crisped jarred artichokes, lemon-dressed herbs, briny olives, and sweet pickled peppers.

Shrimp Dumplings With Saffron Shallot Sauce

By Korsha Wilson

Aushak and mantoo (or mantu), dumplings found in Afghan cuisine, are often filled with soft cooked leeks and onion or ground beef, but this shrimp-filled iteration is the product of the chef Shamim Popal’s journey from Afghanistan to the United Arab Emirates and, eventually, Washington, D.C. After opening a French creperie in 2003, Mrs. Popal decided to share dishes inspired by her upbringing in Afghanistan at Lapis, a restaurant in the city’s Adams Morgan neighborhood. A filling, yet light appetizer, these are meant to be prepared by and for a group, which makes light work and speaks to Mrs. Popal’s own memories of making aushak in Kabul with family.

1 hr 30 min

Arctic Char with Spinach Butter

By David Tanis

Darina Allen, known as the Julia Child of Ireland, has run the Ballymaloe Cooking School on an organic farm in east Cork for more than 30 years. Here’s a lovely dish from her repertoire, a whole fish wrapped in a foil package, seasoned with nothing more than salt, pepper, butter and a sprig of tarragon. The fish emerges moist and juicy, ready for a creamy butter sauce packed with chopped spinach and herbs. Ms. Allen makes it with pink trout, which are plentiful in Ireland, but this recipe calls for Arctic char, which is more widely available in the United States. But you could substitute pink trout (also called coho trout) if you can find it, or large wild trout, or even thick fillets of steelhead trout or salmon.

50 min