Ingredients Jump to Instructions ↓

  1. 1 pound medium shrimp, peeled and deveined

  2. 3 cups hot cooked Texmati Rice*

  3. 1 (11-ounce) can corn, drained

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

  5. 1 cup shredded Italian cheese blend

  6. 1/4 cup plus 1 tablespoon slivered fresh basil leaves

  7. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Thread shrimp on skewers. To broil in oven, place on broiler rack coated with cooking spray. Brush shrimp with oil reserved from tomatoes. Broil four to five inches from heat for four minutes.

  2. To cook on outdoor grill, brush shrimp with reserved oil from tomatoes. Cook skewered shrimp over hot coals four minutes. Turn and brush with additional oil. Grill four to five minutes or until done.

  3. In large bowl, combine rice, corn, tomatoes, cheese, basil and salt. Spoon into individual bowls. Top rice with shrimp.


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