Green Shrimp and Grilled Bread

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.