Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, grilled shrimp & rice with a corn pico de gallo. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Smoky-flavored, hot-off-the-grill shrimp can't be beat, especially when the recipes are the best of the best. Use this grilled shrimp as a main dish, with a side of yellow rice and a green veggie, or use them in yummy shrimp tacos, inside corn tortillas with your favorite toppings. This grilled shrimp is marinated in a sensational medley of citrus juices, garlic, cilantro, parsley and basil.
Grilled Shrimp & Rice with A Corn Pico De Gallo is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Grilled Shrimp & Rice with A Corn Pico De Gallo is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook grilled shrimp & rice with a corn pico de gallo using 26 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Grilled Shrimp & Rice with A Corn Pico De Gallo:
- Take shrimp
- Prepare 2 tsp Goya Sazon seasoning"saffron"
- Prepare 1 lime juiced
- Get 1 pinch red chili flakes
- Get 2 tbsp olive oil
- Make ready 1 tsp minced garlic
- Make ready 1 tab of melted butter
- Take 1/2 lb jumbo shrimp cleaned & devained
- Prepare rice
- Get 1 cup long grain rice
- Take 2 1/2 cup boiling water
- Take 1 Can tomatoe sauce
- Make ready 1 roma tomatoe diced
- Prepare 1 tsp minced garlic
- Prepare 1/2 tsp cumin
- Get 1/2 tsp chicken bullion
- Take 1/2 lawreys garlic salt with parsley
- Prepare corn pico
- Get 1 can of corn
- Prepare 1 roma tomatoe diced
- Take 1/4 onion diced
- Make ready 1/2 chili serrano diced
- Get 1/2 lime squuezed
- Get 1/2 bunch cilantro
- Get 1/2 tsp salt
- Take 1/2 tsp garlic salt
Grilled shrimp is so easy to make. I make this tasty shrimp recipe often in the summer. And thanks to my George Foreman grill, I also make it when it's rainy outside! It's great that you don't need to marinate the shrimps first.
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!
Grilled shrimp are quickly marinated in a spiced tomato sauce, then grilled–either indoors or out. If you are in need of a quick meal for a weeknight, this grilled shrimp is a fantastic option. Whisk up this tangy marinade and impress your family with all the flavors. Can be used as an appetizer or main dish. This recipe also works well for scallops.
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