Lemon-Herb Rice with Shrimp and Summer Squash
Ingredients
- 2 tablespoonsolive oil
- 1 mediumyellow onion
- 3 clovesgarlic
- 1½ cupslong-grain white rice
- 3 cupschicken broth
- ½ cupdry white wine
- 2 wholelemon
- 1 mediumzucchini
- 1 mediumyellow squash
- 1 poundshrimp (large, peeled and deveined)
- ¼ cupfresh dill
- ¼ cupfresh parsley
- ·sea salt
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Dice 1 medium zucchini and 1 medium yellow squash.
- 04
Peel and devein 1 pound large shrimp if not already done.
- 05
Chop 1/4 cup fresh dill and 1/4 cup fresh parsley.
Method
- 01
Heat 2 tablespoons olive oil in a large pot or deep skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened.
- 02
Add the minced garlic and cook for 30 seconds until fragrant.
- 03
Add 1 1/2 cups rice, stirring constantly for 2 minutes to lightly toast the grains.
- 04
Pour in 3 cups chicken broth and 1/2 cup white wine. Squeeze the juice from both lemons into the pot, then add the squeezed halves. Stir and bring to a simmer.
- 05
Reduce heat to medium-low, cover, and cook for 12–14 minutes until the rice is nearly tender and most liquid is absorbed.
- 06
Remove the lemon halves. Stir in the diced zucchini and yellow squash, then nestle the shrimp into the rice. Cover and cook for 3–4 minutes until the shrimp are pink and the rice is fully tender.
- 07
Remove from heat. Stir in the chopped dill and parsley. Season to taste with sea salt and black pepper. Let rest uncovered for 1 minute before serving.
Spice Tips
For brightness, add 1/4 teaspoon red pepper flakes when cooking the garlic. For a richer flavor profile, stir in a pinch of saffron threads with the broth. A touch of fresh mint mixed with the dill at the end adds an unexpected herbaceous note.
Make sure your shrimp are at room temperature before adding to the pot so they cook evenly. For a vegetarian version, omit the shrimp and add 1 1/2 cups of diced tomatoes (fresh or canned) with the squash in step 6.