Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Zucchini Rice With Shrimp

Zucchini Rice With Shrimp

  • (serves 4)
  • 1/4 cup extra virgin olive oil
  • 3/4 finely diced onion
  • 2 cloves of garlic, minced
  • 2 cups Arborio (Carolina) rice
  • 3 cups diced zucchini
  • 1/2 cup finely chopped parsley
  • 1/4 cup finely chopped mint
  • 1/2 cup dry white wine
  • 6 cups vegetable, seafood or chicken stock
  • 4 Tbsp. unsalted butter
  • salt and pepper
  • juice of 1/2 lemon
  • 1/2 cup grated Kefalotyri cheese or Romano
  • 1/2 cup finely chopped dill (plus 2 Tbsp. extra for garnish)
  • 1 cup crumbled Feta cheese
  • For the Shrimp
  • About 12 large shrimp, peeled and deveined
  • 1 Tbsp. olive oil
  • 1/2 tsp. sweet paprika
  • salt and pepper
  1. Place a medium pot on your stovetop and over medium heat, add your olive oil, onions and garlic and sweat for 5 minutes or until translucent. Add your rice and stir for a couple of minutes to toast the kernels.
  2. Add the parsley, mint, zucchini and wine and deglaze the pot for a couple of minutes. Add the stock, butter and bring up to a boil and and salt and pepper to taste. Reduce to a simmer, cover and cook for 18 minutes.
  3. Near the 18 minute mark, a skillet on the pan over high heat. Add a couple of tablespoons of olive oil and saute your shrimp for a minute. Flip and cook another 30 seconds and turn off the heat.
  4. Remove the lid, taste-test for doneness (cover and cook additional couple of minutes if needed).
  5. Take rice off the heat, add lemon juice, stir-in. Add Kefalotyri cheese, stir in. Divide and plate. Top with Feta, Shrimp on each plate and sprinkle some more dill.

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