Lemon Basil Shrimp With Rice
|Hot chili flakes||1⁄2 Teaspoon|
|Shredded lemon peel||1 1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Fat skimmed chicken broth||3 Cup (48 tbs)|
|Frozen uncooked shelled deveined shrimp||1 Pound (50 Per Pound)|
|Cornstarch||3 Tablespoon, mixed with 3 tablespoons water|
|Chopped fresh basil leaves||2 Tablespoon|
|Hot cooked white rice||3 Cup (48 tbs)|
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.