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This shrimp, rice and salsa recipe is tasty and great for dinner, lunch or any time.
Ingredients for 4 portions:
2 cups of rice
1 tsp. sodium
2 cups of mango liquid
1 cup liquid
24 big shrimp, shelled and deveined
2 cloves of garlic, minced, or 1/2 tsp. garlic powder
1/3 glass mango liquid or adequate to cover shrimp
1 Tbsp. olive oil
pinch of sodium
4 tomatoes, quartered and grilled
2 mangos, peeled and diced
1/3 glass sliced cilantro
liquid from a single lime
1/2 cup cotija mozzarella cheese, crumbled
2 jalapeno diced, seeds eliminated
4 ears of corn, husked and silk eliminated
Make the rice very first and set aside. Add the mango liquid, rice, liquid and sodium to a sauce cooking pan. Bring to a boil while stirring. Once boiling, cover the cooking pan and lower the heat to a-simmer. Cook for 20 mins.
Next make the marinade:
Combine the 1/3 glass mango liquid to a mixing dish and add the olive oil and garlic. Whisk to combine and add the shrimp and marinade to a bowl or ziploc bag to marinate whilst you finish making the salsa. Refrigerate the shrimp and marinade.
Next make the salsa:
For those who have a grill cooking pan, temperature it over medium temperature or bbq it. Focus on the corn.
Brush the corn with a little olive oil and place regarding barbeque grill cooking pan over method high temperature. Rotate the corn as it browns up. This can take somewhere within 10 and fifteen minutes. I love to cover with foil as it cooks.
Whenever corn is completed, put it inside foil you always cover it. Wrap and hold hot.
After that position the mango pieces regarding barbeque grill cooking pan and cook a few momemts per side to obtain those barbeque grill scars. Position the finished mango on a plate and address with foil to keep hot.
After that barbeque grill the tomatoes just as once the mango. Keep carefully the temperature on method large so that you get barbeque grill scars quickly. Never cook the tomato extended, say three minutes per side so they really don’t get mushy.
Position the tomatoes on a dish and address with foil to keep hot.
Make use of a sizable dish and cut the corn kernels from the cob. Piece each quartered tomato into thirds.
Slice the grilled mango into bite size chunks and enhance the plate of tomato and corn.
Then add the cilantro, jalapeno, cotija mozzarella cheese, as well as the lime liquid. Toss gently and set it apart and hold hot.
Now you must to grill the shrimp. Heat the barbeque grill over method high temperature. Grill the shrimp for about three minutes per side.
Position the mango rice regarding dish very first. Then top because of the shrimp and finish because of the salsa on the top.
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