Summertime Shrimp and Rice Bowls

Submitted by gailanng

"A spin on a recipe created for the USA Rice Federation."

 

• Ready In: 15mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 lb medium shrimp, peeled and deveined
• sriracha Asian chili sauce
• salt
• 3 cups hot cooked rice
• 1 (11 ounce) can corn, drained
• 1⁄4 cup drained and chopped sun-dried tomato packed in oil, reserving oil
• 1 cup shredded Italian cheese blend
• 1⁄4 cup plus 1 tablespoon slivered fresh basil leaf
• salt

directions

1. Season shrimp with salt and toss to coat in sriracha; 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.)
2. In large bowl, combine rice, corn, tomatoes, cheese, basil and salt. Spoon into individual bowls. Top rice with shrimp.