posted by slhhdh 09-12-102 10:18 AM
Herbed Shrimp with Citrus Jasmine Rice
Jasmine Rice:
1 1/2 cups jasmine rice
3 cups water
1/2 tsp. salt
1 T. butter
1 tsp. each: lemon zest, lime zest, and orange zest, finely minced
Bring water to boil, add rice, salt, butter and citrus zest. Cover, lower heat and cook until done, approximately 15 minutes.
Herbed Shrimp:
1 1/2 lbs. shrimp (21-25 count), shelled and deveined
3 T. olive oil
2 T. butter
3/4 cup green onions (equal parts white and green), finely minced
1 tsp. jalapeño, finely minced
1 zucchini, halved lengthwise, then cut in 1/4-inch slices
1/2 tsp. salt
1 T. fresh ginger, finely minced
1 T. fresh garlic, finely minced
2 T. fresh lemon juice
1 T. fresh lime juice
1 T. lemon zest, finely minced
2 T. each: fresh basil, parsley, and cilantro, finely minced
1/2 cup bottled clam juice mixed with 1 T. cornstarch
1 cup Dry Creek Vineyard Fumé Blanc
Use a large skillet over high heat. Sauté in oil and butter the green onion, jalapeño and zucchini for 3 minutes. Add ginger, garlic, and lemon zest; sauté an additional 2 minutes. Add salt, wine, and lemon juice and bring to rapid boil.
Add shrimp and cook until just opaque (about 2 minutes). Remove pan from heat, add clam juice/cornstarch mixture and the fresh herbs. Return to heat, heat through, and serve over jasmine rice.