Friday, April 29, 2011

Chili Basil Shrimp with Edamame Rice

This was good, but has more heat than I expected! Next time, I will reduce the chili garlic sauce to 1 tsp.

Source: Savour the Senses
Serves 4

24 shrimp (peeled and deveined)
1 tbsp olive oil
2 tsp chili garlic sauce
2 tsp cornstarch
1/2 cup low-sodium chicken broth
2 tbsp fresh basil (sliced into thin strips)
2 tbsp white vinegar
1.5 cups uncooked brown rice
1 cup shelled edamame
salt and pepper (to taste)


  1. Cook the rice according to directions; set aside and keep warm.

  2. Stir the cornstarch into the chili garlic sauce, then toss with the shrimp. Cover and let shrimp marinate for 10 minutes.

  3. Heat the oil in skillet over medium heat and add the shrimp, scraping all the sauce into the skillet. Saute the shrimp until mostly cooked through, about 2 minutes per side).

  4. Increase the heat to med-high and add the chicken broth, deglazing the pan. Continue to cook the shrimp until most of th broth has cooked off, then toss in the basil.

  5. Steam the edamame in water until heated through (about 2 minutes).

  6. Stir the vinegar and edamame into the rice and season to taste with salt and pepper.

  7. Separate the rice into bowls and top with 6 shrimp each.

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