Summertime Shrimp and Rice Bowls
Grilled shrimp on a skewer basted with tomato oil are served on top of a seasonal bowl of rice mixed with tomatoes and corn.
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Serving Size1 shrimp skewer; 1 cup rice
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Prep Time20 min
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Cook Time10 min
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Total Time30 min
Ingredients
- 1 cup dried tomatoes dices in oil
- 2½ pounds medium shrimp
- 1 teaspoon black pepper
- ½ teaspoon salt
- 2 quarts long, medium or whole grain brown rice
- 2 cups corn kernels
- 2 cups italian cheese blend
- 1 cup fresh basil leaves
- ½ teaspoon salt
- 12 fresh basil leaves
Directions
- Skewer shrimp on water-soaked bamboo skewers. Brush with oil drained from dry tomatoes, sprinkle with pepper and salt. Cover and refrigerate until ready to use. Grill to order as needed for service.
- In large bowl combine hot rice, corn, drained tomato dices, cheese and slivered basil; mix well. Keep warm
- To serve, scoop 1 cup rice mixture into bowl and top with a hot shrimp skewer. Garnish with basil sprig.