Spicy Shrimp and Tomatoes with Scallion Rice
Ingredients
- 6 tablespoons unsalted butter
- 3 scallions, sliced, whites and greens kept separate
- 1 cup medium-grain white rice
- Kosher salt
- 1 bay leaf
- 1 lemon
- 2 to 3 teaspoons hot sauce, plus more for serving
- 1/4 cup lightly packed fresh parsley leaves, roughly chopped
- 1 pound large peeled and deveined shrimp, tails removed
- Freshly ground black pepper
- 2 tablespoons olive oil
- 1 pint grape tomatoes (about 20)
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