Basque-Style Shrimp With Lemon Basil Brown Rice

Name: Basque-Style Shrimp With Lemon Basil Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1/2 cup fresh lemon juice; salt, if desired; 1 cup Mahatma(R) or Carolina(R) Whole Grain Brown Rice; 2 tablespoons fresh basil, finely chopped; 1 tablespoon lemon, zest; 4 tablespoons olive oil, divided; 1 pound large shrimp, peeled and deveined; 1/4 cup pine nuts; 2 garlic cloves, minced; 2 tablespoons shallots, minced; 8 ounces baby portabella mushrooms, sliced; 1 1/2 cups grape or cherry tomatoes; 2 tablespoons capers, drained; 1/2 teaspoon Spanish paprika; 1/2 teaspoon Kosher salt; 4 sprigs fresh basil; 4 lemon wedges

Servings: persons

2 cups water
1/2 cup fresh lemon juice
salt, if desired
1 cup Mahatma(R) or Carolina(R) Whole Grain Brown Rice
2 tablespoons fresh basil, finely chopped
1 tablespoon lemon, zest
4 tablespoons olive oil, divided
1 pound large shrimp, peeled and deveined
1/4 cup pine nuts
2 garlic cloves, minced
2 tablespoons shallots, minced
8 ounces baby portabella mushrooms, sliced
1 1/2 cups grape or cherry tomatoes
2 tablespoons capers, drained
1/2 teaspoon Spanish paprika
1/2 teaspoon Kosher salt
4 sprigs fresh basil
4 lemon wedges

1
Bring water, lemon juice, and salt (if desired) to a boil in a medium saucepan over high heat. Stir in brown rice. Cover, reduce heat, and simmer 45 minutes or until water is absorbed. Remove from heat. Cool for 10 minutes. Stir in chopped basil and lemon zest.
2
In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add shrimp; saute until pink, about 4-5 minutes. Using a slotted spoon, transfer shrimp to plate; cover to keep warm.
3
To the same skillet, add remaining olive oil, pine nuts, garlic, and shallots. Cook until browned and fragrant, about 3 minutes. Add mushrooms and tomatoes; continue cooking until tomatoes begin to burst with juices, about 3 minutes.
4
Remove from heat and stir in capers, paprika, salt, and cooked shrimp. Place an equal amount of lemon basil brown rice in four shallow bowls and top each with shrimp mixture. Garnish with basil sprigs and lemon wedges.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups water, 1/2 cup fresh lemon juice, salt, if desired, 1 cup Mahatma(R) or Carolina(R) Whole Grain Brown Rice, and more.

Yes, Basque-Style Shrimp With Lemon Basil Brown Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!