Savory Shrimp & Rice Bowl

 Ingredients:

  • 1 pouch Carolina® Ready to Heat Jasmine Rice
  • 1 lb medium shrimp, peeled and deveined
    • 1 (11 oz) 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

Directions:

  • Step 1

  • Prepare the rice according to package directions.

    Step 2

  • Thread shrimp on skewers. Brush shrimp with reserved oil from tomatoes.

    Step 3

  • Cook skewered shrimp over hot coals for 4 minutes. Turn and brush with additional oil.

    Step 4

  • Grill 4 to 5 minutes or until done. In a large bowl, combine rice, corn, tomatoes, cheese, basil and salt.

    Step 5

  • Spoon into individual bowls. Top rice with shrimp.

    Recipe credit-https://carolinarice.com/recipes/shrimp-rice-bowls/

Comments

Post a Comment

Popular posts from this blog

David's Tangy Pasta Salad

 1 box elbow noodles cooked as directed on box 1 green pepper - chopped 1 tomato - chopped 1 red pepper - chopped 1 sweet vidalia onion - chopped 1 cucumber - chopped 1 to 2 carrots - thinly sliced Dressing:   1 cup miracle whip 1/4 cup white vinegar 1 Tbsp sugar Mix until tangy.  Add salt & pepper to taste Mix all ingredients together and chill in fridge
Read more

Veggie Pizza

 Allrecipes.com 2 - 8 oz crescent roll 2 - 8 oz cream cheese, softened 1 cup mayo 1 package ranch style dressing mix (2 Tbsp) 1 cup fresh broccoli 1 cup tomatoes 1 cup green bell pepper 1 cup cauliflower 1 cup shredded carrots 1 cup fancy shredded cheddar cheese Preheat oven to 375 Roll out crescent roll into greased 9 x 13 baking sheet Pinch the edges to form a crust Bake crust for 12 min.  Remove and let cool for 15 minutes without removing it from baking sheet In mixing bowl, combine cream cheese, mayo, and dry ranch dressing.   Spread mixture over cooled crust Chill for hour, serve and slice.
Read more

Shrimp and Corn Tostada - food lion

  Shrimp and Corn Tostada  Budget  Hispanic . PREP: 20 Minutes COOK: 4 Minute INGREDIENTS Select ingredients: 2 Ears of Corn (kernels cut from cobs) 1 Small Red Onion (chopped) 1/4 Cup of Fresh Cilantro (chopped, plus extra for garnish) 1 Lime (juiced) 1 Tsp. of Salt (divided) 1 Pound of Large Shrimp (shelled and deveined) 1/2 Tsp. of Chili Powder 1/2 Tsp. of Cumin 1/4 Tsp. of Paprika Freshly Ground Pepper (to taste) 1 Tbsp. of Olive Oil 3 Medium Ripe Hass Avocados (mashed) 8 Tostadas 1 Cup of Crumbled Cotija Cheese SAVE CHECKED INGREDIENTS TO SHOPPING LIS DIRECTIONS Mix the corn, onion, cilantro, lime juice and 1/2 teaspoon salt in a medium bowl. Set aside. Add the shrimp, chili powder, cumin, paprika, 1/2 teaspoon salt and pepper to a large bowl and toss to combine. Heat the olive oil in a large skillet over medium heat. Add the seasoned shrimp and cook for 3-4 minutes or until the shrimp is opaque and cooked through. Remove from the heat and set aside. Spread the mashed avocado into
Read more