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Summertime Shrimp and Rice Bowls - Edwina Gadsby

Summertime Shrimp and Rice Bowls - Edwina Gadsby is built on Hot Cooked Rice, Sweet Corn, Italian Cheese Blend, Plus Slivered Fresh Basil Leaves, and Salt. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 cup
• 1 can
• 1 cup
• 1/4 cup
• 1/2 tsp
• 1 lb

Method (preview)

1. 1

   In large bowl, combine rice, corn, sun-dried tomatoes, cheese, basil and salt.

2. 2

   Spoon into individual bowls.

3. 3

   To broil shrimp in oven, place shrimp on broiler rack coated with cooking spray.

4. 4

   Brush shrimp with reserved oil from tomatoes.

5. 5

   Broil 4 to 5 inches from heat 4 minutes.

6. 6

   To cook shrimp on outdoor grill, brush with reserved oil from tomatoes, cook skewered shrimp over hot coals 4 minutes.

7. 7

   Turn and brush with additional tomato oil.

8. 8

   Grill 4 to 5 minutes or until shrimp are done.

9. 9

   Top rice bowls with shrimp. winner USA Rice Federation contest posted to BlueRibbonRecipes * formatted by Deirdre Dee

10. 10

    Nutr. Assoc.: 0 0 0 0 0 0 0 0 0