Grilled Shrimp & Rice with A Corn Pico De Gallo

Hey everyone, it's me, Dave, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Grilled Shrimp & Rice with A Corn Pico De Gallo. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Just in addition, the time it takes to cook Grilled Shrimp & Rice with A Corn Pico De Gallo estimated approx 45 mins.

To begin with this recipe, we have to first prepare a few components. 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 Get to make Grilled Shrimp & Rice with A Corn Pico De Gallo:

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

Instructions to make 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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