Lemon-Basil Shrimp with Rice

recipe
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.

Yield:

Makes 4 servings

Recipe from

Nutritional Information

Calories 326
Caloriesfromfat 6.4 %
Protein 32 g
Fat 2.3 g
Satfat 0.5 g
Carbohydrate 41 g
Fiber 0.6 g
Sodium 228 mg
Cholesterol 173 mg

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

Preparation

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.

Note:

May 1999
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