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Basque Style Shrimp With Lemon Basil Rice

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Basque Style Shrimp with Lemon Basil Rice
2008-07-25 Main Dish
5 88

An easy, yet impressive meal--perfect for warm summer evenings.

  • Servings: 4


1 cup Uncooked Brown Rice
2 Tbsp Fresh Lemon Juice
2 Tbsp Finely Chopped Basil
4 Tbsp Olive Oil, divided
1 lb Large Shrimp, peeled and deveined
¼ cup Pine Nuts
2 cloves Garlic, minced
2 Tbsp Minced Shallots
8 oz sliced Baby Portabella Mushrooms
1 cup Grape or Cherry Tomatoes
2 Tbsp Capers, drained
½ tsp Spanish Paprika
½ tsp Kosher Salt
4 Sprigs Fresh Basil
4 Lemon Wedges


Cook rice according to package directions except replace 2 tablespoons of water with fresh lemon juice. Remove from heat and stir in basil. Cover and keep warm. In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add shrimp and saute until pink, 4-5 minutes. Using a slotted spoon, transfer shrimp to plate and cover to keep warm. Add remaining olive oil, pine nuts, garlic, and shallots to skillet. Cook until browned and fragrant, about 3 minutes. Add mushrooms and tomatoes and continue cooking until tomatoes begin to burst, about 3 minutes. Remove from heat and stir in capers, paprika, salt, and cooked shrimp. Place an equal amount of lemon basil brown rice in each of 4 shallow bowls. Top each with shrimp mixture. Garnish with basil sprigs and lemon wedges.