Lemon Basil Shrimp with Summer Squash Fritters
This combination of crispy squash fritters, succulent shrimp, and an aromatic lemon basil sauce, makes for a bright, summery meal. For the sake of efficiency, the fritters and shrimp cook in the same pan, and it is served on a bed of rice to soak up any delectable run-off.
Ingredients
- ½ cup long-grain white rice
- 1 cup chicken stock or water
- 6 oz (about 12 medium) shrimp peeled and deveined, tail off
- 1 tbsp extra virgin olive oil
- 6 cloves garlic minced or finely grated
- 1 small lemon
- Kosher salt and pepper
- 8 oz (about 1 medium) zucchini or yellow squash or other summer squash
- ⅓ cup vegetable or canola oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp coriander
- ¼ cup Panko breadcrumbs
- 1 egg lightly beaten
- ¼ cup loosely packed fresh basil finely chopped
- 1 oz cream cheese
Instructions
- Combine rice with chicken stock or water in a medium saucepan. Bring to a boil over high heat then cover and reduce heat to low. Simmer for 15 minutes then remove heat and leave covered until ready to serve.
- Meanwhile, place shrimp in a small mixing bowl. Toss with olive oil, garlic, zest from lemon, and a pinch of salt and pepper. Set aside.
- Coarsely shred zucchini or yellow squash through the large holes of a box grater. Wrap in cheesecloth, a dish towel, or several sheets of paper towel and wring out excess moisture. Transfer squash to a large bowl and set aside.
- Heat vegetable or canola oil in a medium-sized pot or skillet over medium heat. While oil is heating, combine shredded zucchini with cumin, paprika, coriander, breadcrumbs, egg, ½ tsp salt, and ¼ tsp pepper. Mix until evenly combined.
- Form fritter batter into 6 patties about the size of your palm and place them on a plate. When oil shimmers add fritters, working in batches as needed. Cook 2-3 minutes per side, or until deeply golden brown. Remove to a drying rack or paper towel lined plate.
- When done cooking fritters, reduce skillet heat to low. Add shrimp and their marinade to the pan and cook briefly while stirring until shrimp turns pink. Remove pan from heat.
- Juice lemon and add 2 tbsps to the pan. Add basil and cream cheese and stir until cream cheese is melted and sauce is smooth.
- Divide rice onto plates. Top rice with fritters, then top everything with shrimp and sauce.