- 300 grams Basmati rice
- 1 bunch Scallions
- 3 tablespoons Lemon juice
- zest Lemons
- Pepper (freshly ground)
- 3 tablespoons Olive oil
- 500 grams Shrimp (ready to cook)
Rinse rice in colander, combine with almost twice the amount of lightly salted water and bring to a boil. Cook, covered, on very low heat for about 20 minutes. Let rest.
Rinse and dry scallions. Cut white parts into small cubes and green parts into rings.
Heat oil in a pan and saute white parts of scallions and shrimp for about 3-4 minutes. Drizzle with lemon juice.
Arrange rice on plates, top with shrimp. Garnish with lemon zest and scallions' green rings. Serve.