Directions
- 1In a bowl, mix ½ cup extra virgin olive oil, 1 orange juiced, 2 limes juiced, 1 teaspoon smoked paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon black pepper, 1 teaspoon cumin, and ¼ teaspoon ancho chili powder. Whisk until well combined.
- 2In a plastic bag, pour the sauce and add 1 ½ lb large shrimp. Mix to coat the shrimp evenly.
- 3Refrigerate the shrimp for at least 30 minutes.
- 4In a frying pan, pour the shrimp mixture and cook until the shrimp turns pink.
- 5In a pan, heat 8 oz mexican rice and mix it well.
- 6In a frying pan, toast 3/4 cup corn until lightly browned.
- 7In a bowl, combine 1 cup pico de gallo, toasted corn, red onions, and mix.
- 8In a bowl, add the rice, the corn mixture, pickled habanero peppers, sweet peppers, sour cream, and cilantro. Top with shrimp.
Ingredients
- 0.5 cup extra virgin olive oil
- 1 orange juiced
- 2 limes juiced
- 1 teaspoon smoked paprika
- 0.25 teaspoon onion powder
- 0.25 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 1 teaspoon cumin
- 0.25 teaspoon ancho chili powder
- 1.5 lb large shrimp
- 8 oz mexican rice
- 0.75 cup corn
- 1 cup pico de gallo
- 1 red onion
- 1 pickled habanero peppers
- 1 sweet peppers
- 1 sour cream
- 1 cilantro
Equipment
whiskplastic bagfrying panspoon
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