Grilled Shrimp & Rice with A Corn Pico De Gallo
Grilled Shrimp & Rice with A Corn Pico De Gallo

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, grilled shrimp & rice with a corn pico de gallo. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Grilled Shrimp & Rice with A Corn Pico De Gallo is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Grilled Shrimp & Rice with A Corn Pico De Gallo is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have grilled shrimp & rice with a corn pico de gallo using 26 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Grilled Shrimp & Rice with A Corn Pico De Gallo:
  1. Make ready shrimp
  2. Make ready 2 tsp Goya Sazon seasoning"saffron"
  3. Prepare 1 lime juiced
  4. Prepare 1 pinch red chili flakes
  5. Take 2 tbsp olive oil
  6. Make ready 1 tsp minced garlic
  7. Prepare 1 tab of melted butter
  8. Get 1/2 lb jumbo shrimp cleaned & devained
  9. Make ready rice
  10. Make ready 1 cup long grain rice
  11. Prepare 2 1/2 cup boiling water
  12. Take 1 Can tomatoe sauce
  13. Take 1 roma tomatoe diced
  14. Get 1 tsp minced garlic
  15. Take 1/2 tsp cumin
  16. Get 1/2 tsp chicken bullion
  17. Prepare 1/2 lawreys garlic salt with parsley
  18. Get corn pico
  19. Make ready 1 can of corn
  20. Take 1 roma tomatoe diced
  21. Make ready 1/4 onion diced
  22. Make ready 1/2 chili serrano diced
  23. Take 1/2 lime squuezed
  24. Prepare 1/2 bunch cilantro
  25. Take 1/2 tsp salt
  26. Take 1/2 tsp garlic salt
Instructions to make Grilled Shrimp & Rice with A Corn Pico De Gallo:
  1. start by marinating shrimp in all ingredients for at least 30minutes longer is better
  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)
  3. your shrimp cut along the backs slightly to get the butterfly effect & cook on a hot skillet about 7minutes till done
  4. drain corn add all diced items and lime squeezed & seasonings.taste for more or less
  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
  6. Enjoy!

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