Kitchen notes · a little help before you start
Tomato basil shrimp
Tomato basil shrimp brings together shrimp, rice, and lemon. The method uses package directions for part of the cooking. The quick notes will help you get the small jobs lined up before you start.
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Seafood
- Preparation & total time
- Quick dinners
A few quick notes
1. Keep the package nearby
The method uses package directions for part of the cooking. Read those before choosing your start time, especially if you have a different brand or package size.
2. Check the thawing step first
Look at which ingredient needs thawing before you begin the cooking. Use the form called for in the ingredient list and follow any draining or squeezing step that comes with it.
3. Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Get to know the ingredients
Shrimp
Look at how this ingredient comes into the method: Thaw seafood in the refrigerator if frozen; peel shrimp or pat fish dry.
Rice
Look at how this ingredient comes into the method: Cook rice according to its package water ratio.
Lemon
Look at how this ingredient comes into the method: Finish with lemon juice and any listed fresh herbs, pesto or cheese.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Tomato basil shrimp
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Spoon seafood, vegetables and sauce over rice. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Have the pan ready for its first job
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
Keep the drying step before the coating
Follow the drying step before seasoning, coating or cooking. Have the preparation items ready in the order the recipe uses them.
A few questions you might have
What should I get ready before starting?
Set out the skillet. Read the first preparation step before you get going: Cook rice according to its package water ratio.
Which little step is worth remembering?
The method uses package directions for part of the cooking. Read those before choosing your start time, especially if you have a different brand or package size.
What check should I look for as it cooks?
Keep this part of the method in view: Sauté firm vegetables until nearly tender, then add garlic, peeled shrimp and sauces.
Is there another preparation step to plan for?
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Source information is not available for this record.
Preparation notes follow the recipe shown here.
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