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Summertime Shrimp And Rice Bowls

 

      Yield: 4 Servings

 

      3 c  hot rice,Cooked

      1 cn sweet corn,(11-ounce)

           -drained

    1/4 c  drained and chopped

  oil-packed,sun-dried

           -tomatoes,

           reserving oil

      1 c  Italian cheese blend

           -Shredded

    1/4 c  plus 1 tablespoon fresh

           -basil,Slivered

           leaves

    1/2 t  salt,divided

      1 lb medium shrimp,peeled and

           -deveined

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.

 

winner USA Rice Federation contest











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