Spicy shrimp with tomatoes and green onion rice
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 510, total fat 25 G., saturated fats 12 G., proteins 27 G., carbohydrates 45 G., fiber 2 G., cholesterol 228 mg, sodium 691 mg, sugar 3 G.
Calories 510, total fat 25 G., saturated fats 12 G., proteins 27 G., carbohydrates 45 G., fiber 2 G., cholesterol 228 mg, sodium 691 mg, sugar 3 G.
Shrimp and sweet grape tomatoes are quickly sautéed and tossed with butter seasoned with chopped fresh herbs, lemon zest, and a tangy vinaigrette, creating a light sauce perfect for both seafood and vegetables. Cook the shrimp and tomatoes while the rice cooks, and a delicious dinner will be on the table in just 20 minutes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 tablespoons unsalted butter
- 3 green onions, thinly sliced (white parts separated from green parts)
- 1 cup medium-grain white rice
- 1 bay leaf
- 1 lemon
- 2-3 tsp of sauce + extra for serving
- 1/4 cup coarsely chopped parsley leaves
- 450 g large shrimp, peeled and deveined
- 2 tbsp. l. olive oil
- 2 cups grape tomatoes (about 20 pcs.)
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Cooking the dish according to the recipe:
- In a medium saucepan over medium heat, melt 2 tablespoons butter; add the white part of the green onion and cook, stirring occasionally, until softened and translucent, about 3 minutes.
- Add 1.5 cups of water, rice, 0.5 teaspoon of salt, and bay leaf, increase heat to medium-high, and bring to a boil. Stir a few times, cover, reduce heat to low, and simmer until the rice is tender and the water is absorbed, about 17 minutes. Remove from heat and set aside.
- Meanwhile, grate the lemon zest into a large bowl and add the remaining 4 tablespoons butter, hot sauce, and a pinch of salt. Stir until smooth. Carefully fold in half the parsley, reserving the remaining parsley for garnish. Slice the lemon into wedges and set aside.
- Season the shrimp with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tomatoes and a pinch of salt and cook, shaking the pan frequently, until the tomatoes begin to burst, about 5 minutes. Transfer to a bowl with the butter. Heat the remaining 1 tablespoon of olive oil in the skillet.
- Add the shrimp and cook until pink on the bottom, about 1 1/2 minutes; turn and cook until cooked through, about 1 minute more. Add the shrimp to the tomatoes and gently toss to coat with oil and soften the tomatoes.
- Fluff the rice and add green onions. Divide the rice among 4 plates, top with the shrimp, tomatoes, and sauce, sprinkle with the remaining parsley leaves, and place a lemon wedge on each plate. Serve immediately, with the hot sauce on the side.
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