Spicy shrimp with tomatoes and green onion rice

Ingredients:

• 6 tablespoons unsalted butter
• 3 green onions, thinly sliced ​​(white parts separated from green parts)
• 1 cup medium-grain white rice
• 1 bay leaf
• 1 lemon
• 2-3 tsp of sauce + extra for serving
• 1/4 cup coarsely chopped parsley leaves
• 450 g large shrimp, peeled and deveined
• 2 tbsp. l. olive oil
• 2 cups grape tomatoes (about 20 pcs.)

Preparation:

1. In a medium saucepan over medium heat, melt 2 tablespoons butter; add the white part of the green onion and cook, stirring occasionally, until softened and translucent, about 3 minutes.
2. Add 1.5 cups of water, rice, 0.5 teaspoon of salt, and bay leaf, increase heat to medium-high, and bring to a boil. Stir a few times, cover, reduce heat to low, and simmer until the rice is tender and the water is absorbed, about 17 minutes. Remove from heat and set aside.
3. Meanwhile, grate the lemon zest into a large bowl and add the remaining 4 tablespoons butter, hot sauce, and a pinch of salt. Stir until smooth. Carefully fold in half the parsley, reserving the remaining parsley for garnish. Slice the lemon into wedges and set aside.
4. Season the shrimp with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tomatoes and a pinch of salt and cook, shaking the pan frequently, until the tomatoes begin to burst, about 5 minutes. Transfer to a bowl with the butter. Heat the remaining 1 tablespoon of olive oil in the skillet.
5. Add the shrimp and cook until pink on the bottom, about 1 1/2 minutes; turn and cook until cooked through, about 1 minute more. Add the shrimp to the tomatoes and gently toss to coat with oil and soften the tomatoes.
6. Fluff the rice and add green onions. Divide the rice among 4 plates, top with the shrimp, tomatoes, and sauce, sprinkle with the remaining parsley leaves, and place a lemon wedge on each plate. Serve immediately, with the hot sauce on the side.