Shrimp & Basil Rice

Hi everyone! Just to prove that I'm still alive (why you would care, I dunno), here's something I cooked for TheHusband's lunch.

1/4 kg  (~8-10 pieces) shrimps, shelled and deveined
handful of basil (I have small hands)
half an onion, diced
butter, as much as your cholesterol level would permit
5 calamansi, juiced
2 tbsp leeks
3 cups cooked rice
half teaspoon chili flakes
salt and pepper


1. Heat the butter. Do not burn please.
2. Sautee the onions and leeks until wilted.
3. Add the shrimps, salt, and pepper. I added MSG. Let me not hear any rumbling about vetsin. Keyword: moderation.
4. Add the calamansi juice.
5. Let the shrimps cook a bit. Remove shrimps from the pan.
6. On the remaining red sauce (this, this sauce? soooo bad---LDL galore from butter and shrimps), add the basil and chili flakes.
7. When the basil leaves are a bit wilted, add the cooked rice and mix, mix, mix! You might want to add more salt and pepper. Completely up to you. Add the shrimps on top.


While this is very fragrant and delicious, I say, cook this only once in a while. The cholesterol from the butter and shrimps makes this a very sinful treat. Eating this more than once a month is like investing on your cardiologist's and neurologist's kids' education.