Basque-Style Shrimp with Lemon Basil Brown Rice

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

Ingredients

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

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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