SPICY SHRIMP AND TOMATOES WITH SCALLION RICE
The sauce for these shrimp is made by simply tossing quickly sauteed tomatoes and shrimp in a bowl with what is known as compound butter: room temperature butter that has been flavored by mashing in something tasty like herbs or seasoning--in this case, lemon zest and hot sauce. You can make the butter and cook the shrimp and tomatoes in the time it takes to cook the rice.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt 2 tablespoons of the butter in a medium saucepan over medium heat; add the scallion whites and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add 1 1/2 cups water, the rice, 1/2 teaspoon salt and the bay leaf, increase the heat to medium high and bring to a simmer. Stir a few times, cover, reduce the heat to low and simmer until the rice is tender and the water is absorbed, about 17 minutes. Remove from the heat and set aside.
- Meanwhile, zest the lemon into a large mixing bowl and add the remaining 4 tablespoons butter, the hot sauce and a pinch of salt. Stir until well combined. Gently stir in half of the parsley, reserving the remaining parsley for garnish. Cut the zested lemon into wedges and reserve.
- Sprinkle the shrimp liberally with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the tomatoes and some salt and cook, shaking the skillet frequently, until the tomatoes just start to pop, about 5 minutes. Transfer to the mixing bowl with the butter. Heat the remaining 1 tablespoon olive oil in the skillet. Add the shrimp and cook until the bottoms turn pink, about 1 1/2 minutes; flip and cook until just cooked through, about 1 minute more. Add the shrimp to the tomatoes and toss gently to coat everything with the butter and mush the tomatoes a bit more.
- Fluff the rice and stir in the scallion greens. Divide the rice among 4 dinner plates, top with the shrimp, tomatoes and sauce, scatter the remaining parsley leaves over the top and put a lemon wedge on each plate. Serve immediately, with extra hot sauce.
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Bikram khatri
[email protected]I'm not a fan of shrimp, but I loved this dish! The tomatoes were so flavorful and the scallion rice was the perfect accompaniment.
Cain
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The shrimp was cooked perfectly and the tomatoes were very flavorful.
Az Jargal
[email protected]This is my go-to shrimp recipe. It's easy to make and always turns out great. I love the spicy sauce and the scallion rice is the perfect accompaniment.
RA RUHUL AMIN
[email protected]I've made this dish several times and it's always a crowd-pleaser. The shrimp is always cooked perfectly and the sauce is flavorful and delicious.
Mohamed Sennou
[email protected]This recipe is a keeper! The shrimp was cooked perfectly and the sauce was delicious. I served it over rice and it was a hit with my family.
Susma Rawal
[email protected]This dish was easy to make and very flavorful. I loved the combination of shrimp and tomatoes. I will definitely be making this again.
Junior Medina
[email protected]I'm not a big fan of spicy food, but this dish was surprisingly mild. The shrimp was cooked perfectly and the tomatoes were very flavorful.
shajib khan
[email protected]This is one of my favorite shrimp recipes. It's easy to make and always turns out great. I love the combination of spicy and sweet.
Zain Ul Hassan
[email protected]I made this dish last night and it was a hit with my family! Everyone loved the spicy shrimp and the scallion rice was the perfect accompaniment. I will definitely be making this again.
malayia mutari
[email protected]This dish was absolutely delicious! The shrimp was cooked perfectly and the tomatoes were juicy and flavorful. I loved the addition of the scallions, which gave the dish a nice pop of flavor.