Steps to Make Award-winning Grilled Shrimp & Rice with A Corn Pico De Gallo
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Easiest Way to Make Any-night-of-the-week Grilled Shrimp & Rice with A Corn Pico De Gallo. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Grilled Shrimp & Rice with A Corn Pico De Gallo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Shrimp & Rice with A Corn Pico De Gallo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Grilled Shrimp & Rice with A Corn Pico De Gallo estimated approx 45 mins.
To get started with this recipe, we must 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.
enjoy!! thank you!!
Ingredients and spices that need to be Take to make Grilled Shrimp & Rice with A Corn Pico De Gallo:
- shrimp
- 2 tsp Goya Sazon seasoning"saffron"
- 1 lime juiced
- 1 pinch red chili flakes
- 2 tbsp olive oil
- 1 tsp minced garlic
- 1 tab of melted butter
- 1/2 lb jumbo shrimp cleaned & devained
- rice
- 1 cup long grain rice
- 2 1/2 cup boiling water
- 1 Can tomatoe sauce
- 1 roma tomatoe diced
- 1 tsp minced garlic
- 1/2 tsp cumin
- 1/2 tsp chicken bullion
- 1/2 lawreys garlic salt with parsley
- corn pico
- 1 can of corn
- 1 roma tomatoe diced
- 1/4 onion diced
- 1/2 chili serrano diced
- 1/2 lime squuezed
- 1/2 bunch cilantro
- 1/2 tsp salt
- 1/2 tsp 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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