Page 7 - Online Cook Book

SEAFOOD

Shrimp and zucchini with mint pilaf

20 uncooked large shrimp
4 tablespoons butter
1 tablespoon olive oil
1 white onion, finely chopped
2 cloves garlic, finely chopped
1 fresh small red chili, finely chopped
1½ cups white long-grain rice
1 teaspoon fresh lemon zest
¼ cup dry white wine
1½ cups hot fish stock
3 zucchini, coarsely grated

minted lemon dressing
2 lemons, peeled, segmented
1 cup loosely packed fresh flat-leaf parsley
½ cup loosely packed fresh mint
¼ cup olive oil

1 Shell and devein shrimp, leaving tails intact; refrigerate.
2 Heat butter and oil in medium heavy-based saucepan; cook onion, garlic and chilies,
stirring, until onion softens. Add rice, zest and wine; cook until liquid has evaporated. Stir
in hot stock, bring to a boil. Reduce heat to low, stirring; cook, covered, 10 minutes.

3 Meanwhile, make mint dressing.
4 Stir zucchini into rice mixture; top with shrimp. Cover; cook 5 minutes. Remove from
heat; stand, covered, 5 minutes.

5 Serve pilaf drizzled with dressing.

minted lemon dressing Process ingredients until finely chopped. Season to taste.

prep + cook time 40 minutes serves 4
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