Basque-Style Shrimp with Lemon Basil Brown Rice

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

Ingredients

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

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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