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Shrimp and Zucchini Ribbons Recipe

   
 

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     Shrimp and Zucchini Ribbons

Category   Entrees - Maindishes
Sub Category   None
Servings   2
Preptime   25 minutes

Ingredients
2 Scallions
1/2 cup jasmine rice
1 lemon
1 zucchini
5 teaspoons basil oil
10 oz shrimp
1 teaspoon chilli flakes
 

Instructions
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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