Summertime Shrimp and Rice Bowls
Cooking Instructions:
- 1 pound medium shrimp, peeled and deveined
- 3 cups hot cooked Lundberg White Basmati Rice
- 2 cups corn kernels
- 1/4 cup drained and chopped sun-dried tomatoes in oil, reserving oil
- 1 cup shredded Italian cheese blend
- 1/4 cup plus 1 tbsp. 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 for 4 minutes. To cook on outdor grill, brush shrimp with reserve oil from tomatoes. Cook skewered shrimp over hot coals for 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 indivitual bowls. Top rice with shrimp. Makes 4 servings.
Recipe courtesy of USA Rice Federation.