Chili-Basil Shrimp on Rice |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A quick 20 min meal that I found in a magazine. Ingredients:
1 1/2 cups rice, uncooked |
20 large shrimp, peeled and deveined with tails left on |
1 tablespoon peanut oil |
2 teaspoons chili-garlic sauce |
1 teaspoon cornstarch |
1/4 teaspoon kosher salt |
1/2 cup chicken broth |
2 tablespoons fresh basil, thinly sliced |
2 tablespoons rice vinegar |
Directions:
1. Cook rice according to package directions. Meanwhile preheat a large skillet over high heat.
2. Toss shrimp in a bowl with peanut oil, chili garlic sauce, cornstarch, and salt.
3. Saute shrimp in the hot skillet until shrimp are nearly cooked through and no longer transparent, about 1 min per side. Deglaze the skillet with the chicken broth; cook until sauce is thickened, 2-3 min.
4. Stir in basil.
5. Stir vinegar into cooked rice. Serve shrimp with rice.
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