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Summertime Shrimp and Rice Bowls

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Description Edit

Makes 4 servings.

Ingredients Edit

  • 1 pound medium shrimp, peeled and de-veined
  • 3 cups hot cooked rice
  • 1 x 11-ounce can corn, drained
  • ¼ cup drained and chopped sun-dried tomatoes in oil, reserving oil
  • 1 cup shredded Italian cheese blend
  • ¼ cup plus 1 tablespoon slivered fresh basil leaves
  • ½ teaspoon salt

Directions Edit

  1. Thread shrimp on skewers.
  2. To broil in oven:
    1. place on broiler rack coated with cooking spray.
    2. Brush Shrimp with oil reserved from tomatoes.
    3. Broil 4 to 5 inches from heat 4 minutes.
  3. To cook on outdoor grill:
    1. brush shrimp with reserved oil from tomatoes.
    2. Cook skewered shrimp over hot coals 4 minutes.
    3. Turn and brush with additional oil.
  4. Grill 4 to 5 minutes or until done.
  5. In large bowl, combine rice, corn, tomatoes, cheese, basil and salt.
  6. Spoon into individual bowls.
  7. Top rice with shrimp.

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