Basque-Style Shrimp with Lemon Basil Brown Rice

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

Ingredients

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

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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