Lemon-Dill Shrimp Orzo-Style Pilaf with Zucchini

Steps

1. Prep first: rinse and drain the rice, dice the zucchini, chop the onion, mince the garlic, chop the dill and parsley, and zest the lemon before juicing it.
2. Pat the shrimp dry and toss with a quarter of the salt and half the black pepper.
3. Toast the almonds in a dry Dutch oven over medium heat until golden, about 3 minutes, then set aside.
4. Heat half the olive oil in the Dutch oven over medium-high heat. Sear the shrimp 1 minute per side until just pink at the edges (not cooked through) and set aside on a plate.
5. Add the remaining half of the olive oil and the zucchini; cook 4 minutes until lightly browned, then move to the plate with the shrimp.
6. Lower heat to medium, add the butter and onion and cook 5 minutes until soft; stir in the garlic for 30 seconds.
7. Add the rice and stir 2 to 3 minutes until the grains look glossy and smell toasty.
8. Pour in the chicken broth, add half the remaining salt and the lemon zest, and bring to a boil. Cover, reduce to low and cook 15 minutes.
9. Scatter the shrimp and zucchini over the rice, cover and cook 4 to 5 minutes more, until the shrimp are pink and opaque and the rice has absorbed the liquid.
10. Off the heat, rest covered 5 minutes. Fluff with a fork, then fold in the lemon juice, dill, parsley, the last of the salt and the remaining black pepper.
11. Serve topped with the toasted almonds.