3 tablespoons cornstarch mixed with 3 tablespoons water
3 cups fat-skimmed chicken broth
2 tablespoons basil leaves fresh chopped
2 tablespoons juice of lemon
1.5 teaspoons lemon zest shredded
Equipment
bowl
frying pan
ladle
Directions
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 but moist-looking in the center of the thickest part (cut to test), 5 to 8 minutes. Stir cornstarch mixture into pan; stir until boiling again.
Add basil.
Mound rice equally into wide bowls. Ladle shrimp mixture around rice.
