Shrimp and Zucchini Ribbons

🥘 Ingredients

• basil oil
  1 tbsp
• black pepper
  to taste
• butter
  3 tbsp
• chili flakes
  1 tsp
• jasmine rice
  1 c
• lemon
  1 piece
• olive oil
  1 tbsp
• salt
  to taste
• scallions
  2 pieces
• shrimp
  12 oz
• zucchini
  2 pieces

🍳 Cookware

• small pot
• large bowl
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Melt 1 tbsp butter in a small pot over medium-high heat. Add scallion whites and cook, stirring, until just softened, ⏱️ 1 minute . Season with salt .

   scallions: 2 pieces, butter: 3 tbsp, salt: to taste
2. 

   2

   Stir jasmine rice into pot with scallion whites. Add ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c
3. 

   3

   While rice cooks, zest and quarter lemon . Trim ends from zucchini . Using a peeler and working over a large bowl , shave zucchini lengthwise into ribbons, rotating as you go. Stop once you get to the seedy core; discard core.

   lemon: 1 piece, zucchini: 2 pieces
4. 

   4

   Toss zucchini ribbons with basil oil and half the lemon zest. Season with plenty of salt and black pepper . Add a squeeze of lemon juice to taste; toss to coat. Set aside. Rinse shrimp , then pat dry with paper towels and season all over with salt and pepper.

   basil oil: 1 tbsp, black pepper: to taste, shrimp: 12 oz
5. 

   5

   Heat a large drizzle of olive oil and 1 tbsp butter in a large pan , preferably nonstick, over medium-high heat. Add shrimp; sprinkle with a pinch of chili flakes if desired. Cook, stirring, until opaque and cooked through, ⏱️ 3 minutes . Meanwhile, place 1 tbsp butter in a small bowl ; microwave until melted, ⏱️ 1 minute . Squeeze in juice from 1 lemon wedge. Season with salt and pepper; stir to combine.

   olive oil: 1 tbsp, chili flakes: 1 tsp
6. 

   6

   Fluff rice with a fork and season with salt and pepper; divide between plates. Shake off any excess marinade from zucchini ribbons, then arrange over rice. Top with shrimp and drizzle with lemon butter. Garnish with scallion greens, remaining lemon zest, and chili flakes to taste. Serve with remaining lemon wedges on the side.