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Easiest Way to Make Appetizing Grilled Shrimp & Rice with a Corn Pico De Gallo

Grilled Shrimp & Rice with A Corn Pico De Gallo – This recipe is perfect for when you have no idea what to cook. You can have Grilled Shrimp & Rice with A Corn Pico De Gallo using 26 ingredients and 6 steps. Here is how you achieve that.

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

  1. It’s of shrimp.
  2. Prepare 2 tsp of Goya Sazon seasoning"saffron".
  3. You need 1 of lime juiced.
  4. It’s 1 pinch of red chili flakes.
  5. You need 2 tbsp of olive oil.
  6. Prepare 1 tsp of minced garlic.
  7. You need 1 of tab of melted butter.
  8. Prepare 1/2 lb of jumbo shrimp cleaned & devained.
  9. You need of rice.
  10. You need 1 cup of long grain rice.
  11. It’s 2 1/2 cup of boiling water.
  12. You need 1 Can of tomatoe sauce.
  13. You need 1 of roma tomatoe diced.
  14. You need 1 tsp of minced garlic.
  15. It’s 1/2 tsp of cumin.
  16. You need 1/2 tsp of chicken bullion.
  17. You need 1/2 of lawreys garlic salt with parsley.
  18. It’s of corn pico.
  19. You need 1 can of of corn.
  20. It’s 1 of roma tomatoe diced.
  21. Prepare 1/4 of onion diced.
  22. Prepare 1/2 of chili serrano diced.
  23. It’s 1/2 of lime squuezed.
  24. It’s 1/2 bunch of cilantro.
  25. It’s 1/2 tsp of salt.
  26. You need 1/2 tsp of garlic salt.

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

  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!