Summertime Shrimp and Rice Bowls
These easy summertime rice bowls make the perfect meal.
| 1 lb | medium shrimp, peeled and deveined | 500 g |
| 1/4 cup | drained and chopped sun-dried tomatoes in oil, reserving oil | 50 mL |
| 3 cups | hot cooked U.S. rice | 750 mL |
| 1 | can [10oz /284 mL] corn, drained | 1 |
| 1 cup | shredded Italian cheese blend | 250 mL |
| 1/4 cup | plus 1 tbsp [15 mL] slivered fresh basil leaves | 50 mL |
| 1/2 tsp | salt | 2 mL |
Thread shrimp on soaked skewers. Brush shrimp with oil reserved from tomatoes. Place shrimp on greased barbecue grill over medium-high heat or under broiler; cook turning once for about 5 minutes or until shrimp are opaque. In large bowl, combine rice, corn, tomatoes, cheese, basil and salt. Spoon into individual bowls. Top rice with shrimp.
Note: Soak skewers in cold water for 30 minutes to prevent burning.
Makes 4 servings.
Source www.riceinfo.com
*Check Italian cheese blend for gluten.
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