Spicy Shrimp & Rice Bowl

Onboard we always have a few bags of uncooked deveined shrimp whether peeled or not. We like the cooking versatility shrimp as to offer. Whether served as a appetizer or light meal.

Ingredients for Corn Salsa:

• 1 Cup Corn (canned/drained, fresh or frozen/thawed)
• 1/8 Cup Red Onion (finely chopped)
• 1 Lime (juiced)
• 2 TBSP Cilantro (finely chopped)

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Ingredients for the Drizzle Cream Sauce:

• 1/4 Cup Mayonnaise
• Pepper (to taste)
• Salt (to taste)
• 1 Small Garlic Clove (minced)
• 1/2 TBSP Lemon Juice
• 1 TBSP Parsley
• 2 TBSP Sour Cream

Ingredients for Shrimp:

• 1 lb Large Uncooked Shrimp (deveined, peeled)
• Pepper (to taste)
• Salt (to taste)
• 1 1/2 TBSP Olive Oil
• 1/4 TSP Cayenne Pepper (to taste)
• 1/2 TSP Garlic Powder
• 1 TSP Paprika

Instructions:

In a mixing bowl, add all shrimp ingredients together, mix well and marinade for at least 30 minutes while preparing everything else.

In a small bowl, mix the drizzle cream sauce ingredients together well. Keep refrigerated until ready to assemble the bowl dish and serve.

In a small bowl, mix the corn salsa ingredients together and set aside.

Pan fry on medium heat for approximately 2 – 3 minutes per side. Also cook rice accordingly.

Place individual portions of cooked rice in a bowl, add shrimp mixture followed by corn salsa and finish with creamy drizzle. Serve hot.

Tips:

• Compliments well with Basmati, Coconut or Jasmine Rice. For added convenience, I like to use Uncle Ben’s 90 Second Microwavable Rice. 
• I personally use Del Monte Harvest Selects Corn White Whole Kernel Sweet (15.25 oz).
• Optional enhancements to Corn Salsa is 1 Can Black Beans (drained, rinsed) and  1 Jalapeno Pepper (seeded, minced).
• Optional garnish fresh cilantro and lime wedges.
• You may use 1 TSP Dried Parsley vs fresh.