Lemon-Basil Shrimp with Rice Recipe – Sunset Magazine

Ingredients

• 1/2 teaspoon hot chili flakes
• 1 1/2 teaspoons shredded lemon peel
• 2 tablespoons lemon juice
• 3 cups fat-skimmed chicken broth
• 1 pound (38 to 50 per lb.) frozen uncooked shelled, deveined shrimp
• 3 tablespoons cornstarch mixed with 3 tablespoons water
• 2 tablespoons chopped fresh basil leaves
• 3 cups hot, cooked white rice