This was killer.
Rice first: Jasmine rice. easy peasy. I sauteed carrots and scallions in olive oil and garlic and stirred them into the cooked rice. Set aside and keep warm.
Sauce next: I don’t do measurements, but I’ll estimate. Three big tablespoons of macerated, fresh basil (I used the kind you get in the produce department in what looks like a toothpaste tube. Works great. No fuss.) Measurement AFTER it has been macerated. Two tablespoons fresh lemon juice, at least three cloves of garlic, a teaspoon of honey and a tablespoon or so of olive oil. Salt to taste. Whisk it together and set it aside. DO NOT HEAT IT!
Last, the shrimp: Coat two dozen large shrimp in corn starch and flour. Flash fry them crispy.
Plate the rice, shrimp on top, and then drizzle the basil sauce over the shrimp. It’s light and herbaceous but strong in flavor. Too much will overwhelm.
This sauce would be killer on any fish, pork or poultry. I’d even try it on beef! So simple, yet so delicious. If someone invented this before I did, I’ve been missing out on it for way too long.
Modesty Is For Suckers 