I have all sorts of blog ideas running through my mind, but I thought I’d share an easy peasy recipe instead. This was dinner tonight and it’s quickly become one of my favorite recipes. Bet it will become one of yours as well. . . as long as you like garlic and ginger! I’ve adapted this recipe from Linda Gassenheimer’s “Quick Fix” column, which appears in the Raleigh News and Observer. Enjoy!
Shrimp with Lemon Basmati Rice
For the rice:
- 3/4 c basmati rice
- 3 T lemon juice and enough chicken stock to equal 1 1/2 cups liquid
- 1 t grated lemon skin
- a small chunk of fresh ginger
- one microwavable bag of snow peas
For the shrimp:
- 12 oz of shrimp, peeled, deveined and tail off (I use a 12 oz bag of frozen cleaned shimp because they’re so easy to thaw in a colander under cold running water)
- 1 T cornstarch
- 1 T diced fresh ginger
- 1 T oil of your choice
- 4 large cloves garlic, crushed
- 2-4 T chopped basil (optional)
- salt and pepper
- Add the grated lemon skin and chunk of ginger to the liquid and make the rice as you usually do. I use my rice steamer to avoid burning another pan on my too-hot stove.
- Mix the cornstarch, salt and pepper and ginger in a bowl. Add the thawed shrimp and stir to coat with the cornstarch mixture.
- Five minutes before the rice is finished, nuke the bag of snow peas and start the shrimp. Heat oil in a large skillet or wok. When hot, add the shrimp and garlic and cook, stirring, until the shrimp is pink. Add the basil to the shrimp during the last 30 seconds.
- Remove the chunk of ginger from the rice. Stir the snow peas into the rice and spoon onto two plates. Top with the shrimp mixture and enjoy!