SUMMERTIME SHRIMP AND RICE BOWLS
1 pound medium shrimp, peeled and deveined
1/4 cup drained and chopped sun-dried tomatoes in oil, reserving oil
3 cups hot cooked rice
1 (11 ounce) can corn, drained
1 cup shredded Italian cheese blend (or to taste)
1/4 cup plus 1 tablespoon slivered fresh basil leaves
1/2 teaspoon salt
TO COOK THE SHRIMP:
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 for four minutes. Turn and brush with additional oil. Grill for four to five minutes or until done.
TO SERVE:
In a large bowl, combine rice, corn, sun-dried tomatoes, cheese, basil and salt. Spoon into individual bowls. Top rice with shrimp.
Makes 4 servings
Source: (New Orleans) Times-Picayune, August 1, 2002 |