Chili-Garlic Shrimp

Rinse shrimp, then pat dry with paper towels. Place in a medium bowl with half the garlic, half the lemon zest, ½ tsp sugar (1 tsp for 4 servings), a drizzle of olive oil, and as many chili flakes as you’d like. Season with salt and pepper; toss to combine.

Combine 4 cups hot water (7 cups for 4 servings) and stock concentrate in a large liquid measuring cup or bowl. Melt 1 TBSP butter (2 TBSP for 4) in a large, high-sided pan over medium-high heat. Add scallion whites and remaining garlic. Cook, stirring, until fragrant, about 1 minute. Add rice and cook, stirring, until grains are translucent, 1-2 minutes.

Add ½ cup stock mixture to pan with rice. Cook, stirring, until liquid has absorbed. Repeat with remaining stock mixture, adding ½ cup at a time and stirring until liquid has absorbed, until rice is al dente and creamy, about 20 minutes. (Depending on the size of your pan, you may need a little more or a little less liquid.) Turn off heat; taste and season with salt and pepper.

When risotto is almost finished, heat a drizzle of olive oil in a second large pan over high heat. Add shrimp mixture. Cook, flipping once or twice, until shrimp are opaque and lightly browned, 2-3 minutes. Add a squeeze of lemon juice and stir to coat.