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Sunday Supper & More

Grill shrimp, simmer rice, then stir-fry

Grilled shrimp (Lisa Zwirn for the Boston Globe)
Start with Grilled shrimp with zucchini and squash ribbons and brown rice
shrimp fried rice (Lisa Zwirn for the Boston Globe)
End with Shrimp fried rice
By Lisa Zwirn
Globe Correspondent / August 10, 2011

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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.

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