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Ingredient
Grilled Shrimp & Rice with A Corn Pico De Gallo
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Ingredient
Cooking time :
45 mins
1 pinch
red chili flakes
2 tbsp
olive oil
1 tsp
minced garlic
1 cup
long grain rice
2 1/2 cup
boiling water
1 Can
tomatoe sauce
1/2 tsp
cumin
1/2 tsp
chicken bullion
1 can
of corn
1/4
onion diced
1/2
lime squuezed
1/2 bunch
cilantro
1/2 tsp
salt
1/2 tsp
garlic salt
Cooking instructions
* Step 1
start by marinating shrimp in all ingredients for at least 30minutes longer is better
* Step 2
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)
* Step 3
your shrimp cut along the backs slightly to get the butterfly effect & cook on a hot skillet about 7minutes till done
* Step 4
drain corn add all diced items and lime squeezed & seasonings.taste for more or less
* Step 5
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
* Step 6
Enjoy!
Note: if there is a photo you can click to enlarge it
Tag
Goya Sazon seasoning"saffron"
lime, juiced
red chili flakes
olive oil
minced garlic
tab of melted butter
jumbo shrimp cleaned & devained
long grain rice
boiling water
tomatoe sauce
roma tomatoe diced
cumin
chicken bullion
lawreys garlic salt with parsley
of corn
onion diced
chili serrano diced
lime squuezed
cilantro
Salt
garlic salt
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