Shrimp and Zucchini Ribbons

Name: Shrimp and Zucchini Ribbons with Basil Oil over Jasmine Rice
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 2 unit Scallions; ½ cup Jasmine Rice; 1 unit Lemon; 1 unit Zucchini; 5 teaspoon Basil Oil; 10 ounce Shrimp; 1 teaspoon Chili Flakes; 3 tablespoon Butter; 1 tablespoon Olive Oil; Salt; Pepper

with Basil Oil over Jasmine Rice

Recipe Development TeamPublished on March 29, 2018

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When sliced thinly, raw zucchini can provide all the fresh crispness of a salad while also holding the fresh flavors of a citrus marinade. Which is why it’s perfect for this recipe, bringing a cool contrast to the chili-accented shrimp and warm jasmine rice. It even gets an additional boost from an infused basil olive oil, which creates a wave of herby aromatics.

Tags:

Spicy

Allergens:

Shellfish

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

½ cup

Jasmine Rice

1 unit

Lemon

1 unit

Zucchini

5 teaspoon

Basil Oil

10 ounce

Shrimp

(Contains: Shellfish)

1 teaspoon

Chili Flakes

Not included in your delivery

3 tablespoon

Butter

(Contains: Milk)

1 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2636 kJ

Calories630 kcal

Fat38 g

Saturated Fat14 g

Carbohydrate50 g

Sugar5 g

Dietary Fiber4 g

Protein23 g

Cholesterol255 mg

Sodium670 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Large Bowl

•Peeler

•Zester

•Paper Towel

•Large Pan

•Small Bowl

Instructions

Wash and dry all produce. Trim, then thinly slice scallions, separating whites from greens. Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and cook until just softened, 1-2 minutes. Season with salt. Pour in ¾ cup water and bring to a boil.

Once water boils, add rice to pot and stir to combine. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, 12-15 minutes. Keep covered off heat until ready to use.

Meanwhile, zest 1 tsp zest from lemon, then cut into quarters. Trim ends from zucchini. Working over a large bowl, shave zucchini lengthwise into thin ribbons using a peeler, rotating as you go. Stop once you get to seedy core; discard core.

Toss zucchini with basil oil and half the lemon zest. Season with plenty of salt and pepper. Squeeze in juice from 1 lemon quarter and toss to coat. Set aside. Rinse shrimp, then pat dry with paper towels and season all over with plenty of salt and pepper.

Heat 1 TBSP olive oil and 1 TBSP butter in a large pan over medium-high heat (use a nonstick pan if you have one). Add shrimp and season with chili flakes (to taste—start with ¼ tsp and add more from there). Cook, tossing, until pink and firm, 3-5 minutes. While shrimp cook, place another 1 TBSP butter in a small microwave-safe bowl. Microwave until melted, about 1 minute. Squeeze in juice from another lemon quarter. Stir, then season with salt and pepper.

Fluff rice with a fork and season with salt and pepper. Divide between bowls. Shake off any excess marinade from zucchini, then arrange ribbons on top of rice. Place shrimp on top, then drizzle with lemon butter. Garnish with scallion greens, remaining lemon zest, and additional chili flakes (to taste). Serve with remaining lemon quarters.