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Before you jump to Grilled Shrimp & Rice with A Corn Pico De Gallo recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Within the Kitchen.
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We hope you got benefit from reading it, now let's go back to grilled shrimp & rice with a corn pico de gallo recipe. To make grilled shrimp & rice with a corn pico de gallo you need 26 ingredients and 6 steps. Here is how you do it.
The ingredients needed to prepare Grilled Shrimp & Rice with A Corn Pico De Gallo:
- Prepare of shrimp.
- You need 2 tsp of Goya Sazon seasoning"saffron".
- Provide 1 of lime juiced.
- Provide 1 pinch of red chili flakes.
- Get 2 tbsp of olive oil.
- You need 1 tsp of minced garlic.
- You need 1 of tab of melted butter.
- Get 1/2 lb of jumbo shrimp cleaned & devained.
- Take of rice.
- You need 1 cup of long grain rice.
- Prepare 2 1/2 cup of boiling water.
- Prepare 1 Can of tomatoe sauce.
- Provide 1 of roma tomatoe diced.
- You need 1 tsp of minced garlic.
- Prepare 1/2 tsp of cumin.
- Take 1/2 tsp of chicken bullion.
- Use 1/2 of lawreys garlic salt with parsley.
- Provide of corn pico.
- Provide 1 can of of corn.
- Prepare 1 of roma tomatoe diced.
- Use 1/4 of onion diced.
- Provide 1/2 of chili serrano diced.
- Use 1/2 of lime squuezed.
- Prepare 1/2 bunch of cilantro.
- You need 1/2 tsp of salt.
- Take 1/2 tsp of garlic salt.
Instructions to make Grilled Shrimp & Rice with A Corn Pico De Gallo:
- start by marinating shrimp in all ingredients for at least 30minutes longer is better.
- boil the water for rice. in a skillet add oil, & rice start frying it for about 5 minutes on medium heat, at the 5minutes add garlic, cumin, and diced onion and fry for another 2-3 minutes u want to get a nice golden color. once golden mix your achote with boiling water add to rice along with diced tomatoes and chicken bullion. Taste for seasoning.To have a nice fluffy rice leave the pan on med heat and do not stir just poke. Also non stick pan is better.your rice is done when its nice and fluffy n tender(between 15-22min).
- your shrimp cut along the backs slightly to get the butterfly effect & cook on a hot skillet about 7minutes till done.
- drain corn add all diced items and lime squeezed & seasonings.taste for more or less.
- for your rice above you can put rice in a measuring cup turn upside down for plating, add shrimp and juice to sides top with pico.
- Enjoy!.
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