lemon basil shrimp.

( since I am a guy I am invoking the ‘this-looks-good-enough’
system of measures and weights……adjust to taste.)
3 cups cold cooked rice
I lb medium raw peeled shrimp-orig recipe calls for frozen, I like fresh and peel them myself
48 oz chicken stock
¼ cup lemon juice
1 table spoon lemon zest
red chili flakes
¼ cup fresh basil.


heat stock, juice, zest and chili flakes until almost boiling, toss in shrimp, cook until pink
(again, adjust to taste……I like spicy-it’s a great soup when you are sick-add more chili flakes!)

put rice in a bowl and a ladleful of soup over it……garnish with basil-

a good piece of french bread is great with this dish..


this tastes better the next day…..store rice and liquid separately for leftovers otherwise the
liquid is absorbed by the rice!