Ingredients
Green Sauce
- 3 Tablespoons extra virgin olive oil
- 1 bunch cilantro (coarsely chopped, about 2 cups)
- ½ bunch Italian parsley (coarsely chopped, about 2 cups)
- 5 green onions (coarsely chopped)
- 1 jalapeño (ribs and seeds removed if desired)
- 4 cloves garlic (smashed and peeled)
- 1 lime (juiced)
- 1 Tablespoon white wine vinegar
- 2 Tablespoons water
- ¾ teaspoon kosher salt
Shrimp
- ¾ pound large shrimp (peeled and deveined, 12 ounces)
- 2 Tablespoons extra virgin olive oil
- 3 Tablespoons butter (divided)
- Kosher salt and pepper (to taste)
Yogurt Sauce
- ¼ cup plain whole-milk yogurt
- Water (a drizzle to loosen)
- Pinch of salt
Serving Suggestions (Optional)
- Green Rice
- Crostini
- Rice
- Couscous
Instructions
- Make the Green Sauce: Place the olive oil, cilantro, Italian parsley, green onions, jalapeño, garlic, lime juice, white wine vinegar, water, and kosher salt in a food processor or blender. Process until smooth and set aside.
- Prepare the Shrimp: Pat the shrimp dry thoroughly with paper towels and season both sides with salt and pepper.
- Cook the Shrimp: Heat 1 tablespoon butter and 2 tablespoons olive oil in a large skillet over medium-high heat until hot. Add the shrimp in a single layer and cook without moving them until lightly browned on the bottoms, about 2 minutes.
- Add Butter and Finish Cooking: Add the remaining 2 tablespoons of butter to the skillet and cook, stirring occasionally, until the shrimp are just cooked through, approximately 1 more minute.
- Combine with Green Sauce: Remove the pan from heat and pour the prepared green sauce over the shrimp. Stir gently but thoroughly to coat all the shrimp with the sauce.
- Prepare the Yogurt Sauce: In a small bowl, whisk the plain whole-milk yogurt with a drizzle of water until smooth and slightly loose in consistency. Season with a pinch of salt.
- Serve: Drizzle the yogurt sauce evenly over the shrimp in the pan and season with freshly ground black pepper. Serve immediately over your choice of rice, couscous, green rice, or with toasted crostini.
Notes
- To reduce spice, remove the ribs and seeds from the jalapeño before blending the green sauce.
- Patting shrimp dry before cooking helps achieve a better sear and browning.
- Use whole-milk yogurt for a creamy texture; Greek yogurt can be used but might thicken the sauce more.
- Adjust seasoning of the green sauce after blending to taste—add more salt or lime juice if desired.
- This dish is best served immediately to maintain the freshness of the green sauce and texture of the shrimp.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
