Quick black rice stir-fry with shrimp, zucchini and garlicky citrus butter

Instructions

1. 1

   1. Pat the shrimp dry with paper towels and toss them in a bowl with the sweet paprika, half of the salt, and the black pepper.

2. 2

   2. Heat a large skillet or wok over medium-high heat for 1 minute. Add the olive oil and 15 g (1 tbsp) of the butter. Once the butter melts, add the shrimp and cook for 1 to 2 minutes per side, until pink and they reach a safe internal temperature of 63°C / 145°F. Transfer to a plate.

3. 3

   3. In the same skillet, add the red onion, yellow bell pepper, and zucchini. Stir-fry for 3 minutes until tender but still vibrant. Add the garlic and red pepper flakes, and cook for 30 seconds more.

4. 4

   4. Add the cooked black rice and stir well to separate the grains. Add the remaining salt and stir-fry for 2 minutes so the rice heats through evenly.

5. 5

   5. Lower the heat to medium and add the remaining 30 g (2 tbsp) butter, the lemon zest, and 30 ml (2 tbsp) lemon juice. Stir until the butter forms a light sauce that coats the rice and vegetables.

6. 6

   6. Return the shrimp to the skillet along with the fresh parsley. Cook for 1 more minute, stirring gently to combine without overcooking the shrimp.

7. 7

   7. Divide into plates and finish with the toasted sliced almonds on top. Serve right away.