Monday, March 29, 2010

Sauteed Orange Shrimp with Brown Rice

2 cups of cooked brown rice
1 lb. uncooked medium shrimp. peeled and deveined
1 TBS. garlic, minced
1 TBS. olive oil
1 TBS. butter
1/4 tsp. cornstarch
1/2 cup orange juice
2 TBS. fresh basil, diced
1/4 tsp. salt

Cook rice according to package. Meanwhile, in a large skillet, saute shrimp and garlic in oil and butter for 3-4 minutes or until shrimp turn pink.

Combine cornstarch and orange juice until smooth. Stir in basil and salt. Gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve over rice.

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