Crispy Jasmine Rice Bowl with Garlic Shrimp
Ingredients
- 3/4 cup jasmine rice
- Kosher salt
- 2 tablespoons rice wine vinegar
- 1 tablespoon grainy mustard
- 1 tablespoon sesame seeds
- 1 teaspoon honey
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons unsalted butter
- 10 to 12 pieces medium shrimp (U10), peeled and deveined
- 1 large clove garlic, grated
- 2 sprigs fresh basil, stemmed
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