Pepper Shrimp with Garlic Scallion Rice

Why it works

• The rice cooks first, so the shrimp can be served as soon as it turns tender and glossy.
• Garlic and scallions appear in both the rice and the skillet, tying the bowl together without extra steps.
• Legend Pepper Shrimp Sauce is added at the end so the shrimp stays juicy and the sauce keeps its bright pepper finish.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons neutral oil, divided
• 1 tablespoon butter, optional
• 5 garlic cloves, minced, divided
• 5 scallions, thinly sliced, whites and greens separated
• 1 bell pepper or 2 small sweet peppers, thinly sliced
• 1/3 cup Legend Pepper Shrimp Sauce
• 1 tablespoon lime juice, plus lime wedges for serving
• 4 cups cooked white rice
• 1/4 cup chopped cilantro or parsley, optional
• Thin cucumber slices or simple greens, optional, for serving

Instructions

1. Pat the shrimp dry and season with salt and black pepper.
2. Heat 1 tablespoon oil in a wide skillet over medium heat. Add half the garlic and the scallion whites, then cook for 30 seconds until fragrant.
3. Add the cooked rice and toss until hot. Stir in most of the scallion greens, a squeeze of lime, and herbs if using. Transfer the garlic scallion rice to a serving bowl and keep warm.
4. Wipe the skillet if needed. Add the remaining oil and optional butter over medium-high heat. Add the bell pepper and cook for 1 to 2 minutes, just until slightly softened.
5. Add the shrimp and remaining garlic. Cook for 1 to 2 minutes per side, until the shrimp just turns opaque.
6. Reduce the heat to medium-low. Add Legend Pepper Shrimp Sauce and toss for 30 to 60 seconds, until the shrimp is coated and glossy.
7. Serve the pepper shrimp over garlic scallion rice with lime wedges, the remaining scallion greens, and cucumber or greens if desired.

Cooking tips

• Dry shrimp before cooking so the skillet sears instead of steaming.
• Keep the heat high when the shrimp goes in, then lower it before adding sauce.
• Day-old rice is easiest for garlic scallion rice, but fresh rice works if it is not too wet.
• Keep a clean spoonful of sauce for serving if you want a hotter finish at the table.

Serving suggestions

• Serve with extra lime wedges, sliced scallions, cucumber, avocado, or simple greens.
• Add a tomato salad or steamed vegetables for a fuller dinner.
• Spoon any skillet sauce over the rice right before serving.

Storage and reheating

• Store shrimp and rice together or separately in a covered container in the refrigerator.
• Reheat gently in a skillet over medium-low heat with a splash of water until just warmed through.
• Avoid long reheating, because shrimp can turn firm if cooked again for too long.

Sauce note

Legend Pepper Shrimp Sauce is used as the skillet finish and table sauce. Add it after the shrimp is nearly cooked, then toss briefly so the sauce coats the seafood without reducing too far.