Ingredients
3 teaspoons vegetable oil
2 scallions, white and green parts separated, thinly sliced
Coarse salt and ground pepper
1/4 cup long-grain white rice
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1 teaspoon sliced jalapeno or serrano chile
1/4 pound large shrimp, peeled and deveined
2 tablespoons fresh cilantro
Preparation
In a small saucepan, heat 1 teaspoon oil over medium. Add scallion whites, season with salt and pepper, and cook until softened, about 2 minutes. Add rice and 1/3 cup water and bring to a boil. Cover and reduce to a simmer; cook until rice is tender, about 15 minutes. Remove from heat; let stand 5 minutes.
Meanwhile, combine soy sauce, lime juice, sugar, and chile. In a small nonstick skillet, heat 2 teaspoons oil over medium-high. Add shrimp and cook until opaque throughout, 2 to 3 minutes. Fluff rice with a fork and top with scallion greens and cilantro. Serve shrimp with scallion rice and soy-lime sauce for dipping.
