Lemon-Basil Shrimp with Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This dish cooks quickly, so start the rice, then cook shrimp. The tasty sauce is so delicious that you'll want to soak up every drop. Ingredients:
1/2 teaspoon hot chili flakes |
1 1/2 teaspoons shredded lemon peel |
2 tablespoons lemon juice |
3 cups fat-skimmed chicken broth |
1 pound (38 to 50 per lb.) frozen uncooked shelled, deveined shrimp |
3 tablespoons cornstarch mixed with 3 tablespoons water |
2 tablespoons chopped fresh basil leaves |
3 cups hot, cooked white rice |
Directions:
1. In a 12-inch frying pan or 5- to 6-quart pan over high heat, combine chili flakes, lemon peel, lemon juice, and broth.
2. When broth mixture boils, add shrimp and stir often until shrimp are opaque but moist-looking in the center of the thickest part (cut to test), 5 to 8 minutes. Stir cornstarch mixture into pan; stir until boiling again. Add basil.
3. Mound rice equally into wide bowls. Ladle shrimp mixture around rice.
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