Basque-Style Shrimp with Lemon Basil Brown Rice

Basque-Style Shrimp with Lemon Basil Brown Rice
Photo by www.myrecipes.com

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons shallots, minced
  • salt, if desired
  • 1 tablespoon lemon, zest
  • 8 ounces baby portabella mushrooms, sliced
  • 1 cup Mahatma or Carolina Whole Grain Brown Rice
  • 2 tablespoons capers, drained
  • + 11 more ingredients
    • ¼ cup pine nuts
    • ½ teaspoon Kosher salt
    • 2 cups water
    • 1 ½ cups grape or cherry tomatoes
    • 4 sprigs fresh basil
    • 4 lemon wedges
    • 4 tablespoons olive oil, divided
    • ½ cup fresh lemon juice
    • ½ teaspoon Spanish paprika
    • 2 tablespoons fresh basil, finely chopped
    • 2 garlic cloves, minced

Bring water, lemon juice, and salt (if desired) to a boil in a medium saucepan over high heat. Stir in brown rice. Cover, reduce heat, and simmer 45 minutes or until water is absorbed. Remove from heat. Cool for 10 minutes. Stir in chopped basil and lemon zest. In a large skillet, heat 2 tablesp...

View full recipe at My Recipes

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