Summertime Shrimp and Rice Bowls
Preparation Time: 4 minutes
Cook Time: 5 minutes
Rice to the Rescue!” Recipe Contest Grand Prize Winner - Edwina Gadsby (2000)
1 lb medium shrimp, peeled and deveined
3 cups hot cooked rice
11 oz can corn, drained
1/4 cup drained and chopped sun-dried tomatoes in oil, reserving oil
1 cup shredded Italian cheese blend
1/4 cup plus 1 tablespoon slivered fresh basil leaves
1/2 tsp salt
Thread shrimp on skewers. To broil in oven, place on broiler rack coated with cooking spray.
Brush shrimp with oil reserved from tomatoes. Broil 4 to 5 inches from heat 4 minutes.
To cook on outdoor grill, brush shrimp with reserved oil from tomatoes. Cook skewered shrimp over hot coals 4 minutes.
Turn and brush with additional oil. Grill 4 to 5 minutes or until done. In large bowl, combine rice, corn, tomatoes, cheese, basil and salt. Spoon into individual bowls.
Top rice with shrimp.
Total Fat 11.00g
Total Carbohydrate 53.00g
Dietary Fiber 4.00g