Ingredients
- 1 pound medium shrimp, peeled and de-veined
- 3 cups hot cooked rice
- 1 x 11-ounce can corn, drained
- ¼ cup drained and chopped sun-dried tomatoes in oil, reserving oil
- 1 cup shredded Italian cheese blend
- ¼ cup plus 1 tablespoon slivered fresh basil leaves
- ½ teaspoon salt
Make it step by step
- Thread shrimp on skewers.
- To broil in oven:
- place on broiler rack coated with cooking spray.
- Brush Shrimp with oil reserved from tomatoes.
- Broil 4 to 5 inches from heat 4 minutes.
- To cook on outdoor grill:
- brush shrimp with reserved oil from tomatoes.
- Cook skewered shrimp over hot coals 4 minutes.
- Turn and brush with additional oil.
- Grill 4 to 5 minutes or until done.
- In large bowl, combine rice, corn, tomatoes, cheese, basil and salt.
- Spoon into individual bowls.
- Top rice with shrimp.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.