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
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.
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