Italian Shrimp & Pesto Rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the pesto. Taste, then season with salt and pepper if desired. Cover to keep warm.

Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Peel and roughly chop 2 cloves of garlic.

Spread the capers onto a paper towel-lined work surface. Using a second paper towel, gently pat or roll the capers to thoroughly dry. Discard the paper towels. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a caper sizzles immediately when added, add the dried capers (carefully, as the oil may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until crispy. Leaving the oil in the pan, transfer to a paper towel-lined plate.

Heat the pan of reserved caper oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced pepper, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl; season with salt, pepper, and the Italian seasoning. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. Serve the pesto rice topped with the cooked vegetables and cooked shrimp. Garnish with the fried capers. Enjoy!