1/2 teaspoon hot chili flakes
1 1/2 teaspoons shredded lemon peel
2 tablespoons lemon juice
3 cups fat-skimmed chicken broth
1 pound medium frozen uncooked shelled and deveined shrimp
3 tablespoons cornstarch
3 tablespoons chopped fresh basil leaves
3 cups hot, cooked white rice
Cook in a 12-inch frying pan or 5- to 6-quart pan over high heat, combine
chili flakes, lemon peel, lemon juice, and broth.
When broth mixture boils, add shrimp and stir often until shrimp are
opaque. They should look moist in the center of the thickest part of the shrimp (cut to
test), take about 5 to 8 minutes. Stir cornstarch mixture into pan (cornstarch plus 3 tablespoons water) stir until
boiling again. Add the freshvbasil.
Place rice equally into wide bowls. Ladle shrimp mixture around rice.
Makes 4 servings.
Amount per serving
Calories from fat: 6.6%
Saturated fat: 0.5g