Summertime Shrimp and Rice Bowls |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A spin on a recipe created for the USA Rice Federation. Ingredients:
1 lb medium shrimp, peeled and deveined |
sriracha asian chili sauce |
salt |
3 cups hot cooked rice |
1 (11 ounce) can corn, drained |
1/4 cup drained and chopped sun-dried tomato packed in oil, reserving oil |
1 cup shredded italian cheese blend |
1/4 cup plus 1 tablespoon slivered fresh basil leaf |
salt |
Directions:
1. Season shrimp with salt and toss to coat in sriracha; 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 4 minutes. (To cook on outdoor grill, brush shrimp with reserved oil from tomatoes. Cook skewered shrimp over hot coals 4 minutes. Turn and brush with additional oil. Grill 4 to 5 minutes or until done.)
2. In large bowl, combine rice, corn, tomatoes, cheese, basil and salt. Spoon into individual bowls. Top rice with shrimp.
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