Basque-Style Shrimp with Lemon Basil Brown Rice

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

Ingredients

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

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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