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1
Melt 2 tablespoons of the butter in a medium saucepan over medium heat; add the scallion whites and cook, stirring occasionally, until soft and translucent, about 3 minutes.
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2
Add 1 1/2 cups water, the rice, 1/2 teaspoon salt and the bay leaf, increase the heat to medium high and bring to a simmer.
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3
Stir a few times, cover, reduce the heat to low and simmer until the rice is tender and the water is absorbed, about 17 minutes.
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4
Remove from the heat and set aside.
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5
Meanwhile, zest the lemon into a large mixing bowl and add the remaining 4 tablespoons butter, the hot sauce and a pinch of salt.
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6
Stir until well combined.
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7
Gently stir in half of the parsley, reserving the remaining parsley for garnish.
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8
Cut the zested lemon into wedges and reserve.
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9
Sprinkle the shrimp liberally with salt and pepper.
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10
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
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11
Add the tomatoes and some salt and cook, shaking the skillet frequently, until the tomatoes just start to pop, about 5 minutes.
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12
Transfer to the mixing bowl with the butter.
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13
Heat the remaining 1 tablespoon olive oil in the skillet.
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14
Add the shrimp and cook until the bottoms turn pink, about 1 1/2 minutes; flip and cook until just cooked through, about 1 minute more.
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15
Add the shrimp to the tomatoes and toss gently to coat everything with the butter and mush the tomatoes a bit more.
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16
Fluff the rice and stir in the scallion greens.
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17
Divide the rice among 4 dinner plates, top with the shrimp, tomatoes and sauce, scatter the remaining parsley leaves over the top and put a lemon wedge on each plate.
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18
Serve immediately, with extra hot sauce.
