Careme

Instructions

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1. 1.

   Pat 12 ounces shrimp dry. Slice 12 ounces zucchini into half-moons, mince 5 garlic cloves, zest and juice 1 lemon to yield 1 teaspoon zest and 2 tablespoons juice, and chop 1/4 cup parsley.

2. 2.

   Combine 1/2 cup dry rice, 1 cup water, and 1/2 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 18 minutes; remove from the heat and rest, covered, for 5 minutes.

3. 3.

   While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 12 ounces sliced zucchini, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper; sauté for 5–6 minutes until deeply golden but still firm, then transfer to a plate.

4. 4.

   Reduce the heat to medium and add 1 tablespoon olive oil, 5 minced garlic cloves, 1 teaspoon smoked paprika, and 1/4 teaspoon crushed red pepper flakes to the skillet. Cook for 30 seconds, then add 12 ounces shrimp, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper; sauté for 3–4 minutes, until opaque and cooked through.

5. 5.

   Return the reserved vegetables to the skillet and add 1 teaspoon lemon zest, 2 tablespoons lemon juice, and 1/4 cup chopped parsley. Toss over medium heat for 1 minute, then remove from the heat.

6. 6.

   Fluff about 1 1/2 cups cooked rice and divide it between two shallow bowls; spoon the full skillet mixture evenly over the rice and serve immediately.