Sautéed shrimp with zucchini and rice

Ingredients

For 2 servings

• Shrimp300 g
• Zucchini2
• Basmati rice150 g
• Garlic1
• Extra virgin olive oil2 tablespoons
• Parsleyto taste
• Saltto taste

Contains: shellfish,

In season: May – September

Method

1. Bring a pan of water to the boil over high heat; meanwhile rinse the basmati rice in a sieve until the water runs almost clear.
2. When the water boils, salt it, add the rice and cook for 10–12 minutes over medium heat, until tender but separate; drain.
3. Meanwhile, peel the prawns if needed, cut along the back and pull out the dark vein; rinse and pat dry.
4. Wash and trim the courgettes and cut them into julienne, thin sticks about 5 cm long; peel and crush the garlic.
5. Heat the oil in a large frying pan over medium-high heat with the garlic for a minute, add the courgettes and sauté for 5 minutes, until tender but still crisp.
6. Add the prawns with a pinch of salt and cook for 3 minutes, turning, until pink and opaque: no longer, or they turn rubbery.
7. Add the rice, remove the garlic, toss for a minute over high heat and finish with the chopped parsley.