Grill shrimp, simmer rice, then stir-fry
(Lisa Zwirn for the Boston Globe)
The pairing of shrimp and rice - succulent shellfish and tender grains - is prominent in many cuisines, including those of Asia, India, Spain, and Greece. Part of this wide appeal is the availability of both, and the fact that they cook in a relatively short amount of time on the stove top. That makes them ideal for warm nights. It’s important not to overcook the shrimp - they take just a few minutes on the grill or in a saute pan. And simmer the rice slowly over low heat so it doesn’t become gummy or dry. If you’re looking for a more healthful meal, use brown basmati rice instead of white.
Start with grilled shrimp on a tangle of zucchini and yellow summer squash ribbons tossed in a lemony dressing. Serve them on a bed of rice. The next day, extra rice, ribbons, and shrimp are prized leftovers for a speedy stir-fry. Add sweet peas and the magic is complete.
Lisa Zwirn can be reached at lisa@lisazwirn.com. 
