Trim and thinly slice scallions, separating
whites from greens. Melt 1 T butter in a small
pot over medium-high heat. Add scallion whites
and cook, stirring, until just softened, 1-2
minutes. Season with salt. Pour in 3/4 cup
water and bring to a boil. Once water boils,
stir rice into pot. Reduce heat to a simmer,
cover and cook until tender, about 15 minutes.
Turn off heat, keep covered until ready to
serve.
Meanwhile, zest and quarter lemon. Trim ends
from zuchinni. Working over a large bowl, shave
zucchini lengthwise into ribbons using a peeler,
rotating as you go. Stop once you get to core.
Toss ribbons with basil oil and half the lemon
zest. Season with plenty of salt and pepper.
Squeeze juice from 1 lemon wedge and toss to
coat. Set aside.
Rinse shrimp and pat to dry. Season with salt
and pepper. Heat a large drizzle of olive oil
and 1 T butter in a large pan. Add shrimp and
chilli flakes to taste. Cook, tossing, until
pink and cooked through, 3-5 minutes.
Meanwhile, place anotehr 1 T butter in a
microwave safe bowl and melt. Squeeze in juice
from 1 lemon wedge and add salt/pepper. Fluff
rice and divide between plates. Shake off
marinade from ribbons, then arrange on top of
ricee. Top with shrimp and drizzle with lemon
butter. Garnish with scallion greens.
Originally Submitted
8/15/2019
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