Ingredients Jump to Instructions ↓

  1. 3 cups hot cooked rice

  2. 1 (11-ounce) can sweet corn, drained

  3. 1/4 cup drained and chopped oil-packed, sun-dried tomatoes, reserving oil

  4. 1 cup shredded Italian cheese blend

  5. 1/4 cup plus 1 tablespoon slivered fresh basil leaves

  6. 1/2 teaspoon salt, divided

  7. 1 pound medium shrimp, peeled and deveined

Instructions Jump to Ingredients ↑

  1. Directions In large bowl, combine rice, corn, sun-dried tomatoes, cheese, basil and salt. Spoon into individual bowls. To broil shrimp in oven, place shrimp on broiler rack coated with cooking spray. Brush shrimp with reserved oil from tomatoes. Broil 4 to 5 inches from heat 4 minutes. To cook shrimp on outdoor grill, brush with reserved oil from tomatoes, cook skewered shrimp over hot coals 4 minutes. Turn and brush with additional tomato oil. Grill 4 to 5 minutes or until shrimp are done. Top rice bowls with shrimp.


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