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.
Sunset MAY 1999
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.
Go to full version of