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This is a one-dish entree that is quick,
convenient, wholesome and tasty.
and Rice Bowls
- 1 pound medium shrimp, peeled and deveined
3 cups hot cooked Texmati Rice*
1 (11-ounce) can corn, drained
1/4 cup drained and chopped sun-dried tomatoes in oil, reserving
1 cup shredded Italian cheese blend
1/4 cup plus 1 tablespoon slivered fresh basil leaves
1/2 teaspoon 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 four to five inches
from heat for four minutes.
- 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.
- In large bowl, combine rice, corn, tomatoes,
cheese, basil and salt. Spoon into individual bowls. Top rice
Makes 4 servings.
*American brand of basmati rice.
Recipe and photograph provided courtesy
of RiceSelect, producers of Texmati Rice; through ARA Content.