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.
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
How to Make It
In a 12-inch frying pan or 5- to 6-quart pan over high heat, combine chili flakes, lemon peel, lemon juice, and broth.
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.
Mound rice equally into wide bowls. Ladle shrimp mixture around rice.