Chili-Garlic Shrimp with Roasted Broccoli & Lemon Rice

Combine the rinsed rice, 1 1/2 cups (375 mL) water and a pinch of salt in a small saucepan and bring to a boil over high heat. Cover, turn the heat to low and cook 12 minutes, until the water is absorbed and small holes dot the surface. Take off the heat and leave covered.

Tip: Keep the lid on while it rests; the trapped steam finishes the grains.

Meanwhile, pat the shrimp very dry and season with 1/4 tsp salt and the pepper. Zest the lemon into a small bowl, then squeeze 2 tbsp juice from one half and cut the other half into wedges.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the broccoli in a single layer with a pinch of salt and cook 3 minutes without stirring, until browned underneath. Add 3 tbsp water, cover and steam 2 minutes, until bright green and the stems are tender-crisp. Tip onto a plate.

Tip: Leave the florets alone for the first 3 minutes so the cut sides brown.

Add the remaining 1/2 tbsp olive oil to the skillet over medium-high heat. Lay in the shrimp in one layer and sear 1 to 1 1/2 minutes per side, until pink all over and just opaque in the thickest part. Move them to the plate with the broccoli.

Tip: Argentinian red shrimp cook faster than white shrimp; pull them the moment they turn opaque.

Lower the heat to medium and add the butter, garlic and chili flakes. Cook 45 seconds, stirring, until the garlic smells sweet and turns pale gold. Pour in the lemon juice and 2 tbsp water and simmer 30 seconds, until glossy. Return the shrimp and broccoli and toss 1 minute, until coated and hot.

Fluff the rice with a fork and fold in the lemon zest, the remaining salt and half the parsley.

Spoon the lemon rice into two shallow bowls, pile the shrimp and broccoli on top and pour the chili-garlic butter left in the pan over everything. Scatter the remaining parsley and serve with the lemon wedges.