Name: Shrimps with corn and rice
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 lb Vima Foods® Cooked Shrimp; 16 oz GOYA® Yellow Rice; 2 tbp. Soy Sauce; 9.8 oz Vima Foods® Campesina ((about 1/2 bag)); 8 oz GOYA® Hot Pickled Peppers; ¾ cup GOYA® Vegetable Oil; 2 Eggs; ½ tbp. Ginger; ½ tbsp. Garlic; ½ tbp. Chive

Shrimps with corn and rice

Plato de arroz con maíz y camarones, una deliciosa comida gourmet.

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Course: Main Course

Cuisine: Mediterranean, Peruvian, Spanish

Keyword: corn, shrimp

Prep Time: 20

Cook Time: 30

Servings:

Ingredients

1 lb Vima Foods® Cooked Shrimp
16 oz GOYA® Yellow Rice
2 tbp. Soy Sauce
9.8 oz Vima Foods® Campesina (about 1/2 bag)
8 oz GOYA® Hot Pickled Peppers
¾ cup GOYA® Vegetable Oil
2 Eggs
½ tbp. Ginger
½ tbsp. Garlic
½ tbp. Chive

Instructions

Thaw the Vima Foods® Cooked Shrimps in the refrigerator for 6 hours or put them inside a bowl full of cold water for 30 minutes.
Cook the yellow rice along with the Vima Foods® Campesina Blend, then set it aside.
Chop garlic, peppers, ginger, and chives.
In a wok-style pan with hot oil, sauté the minced garlic and grated ginger. Add the eggs and stir well. Add the thawed and drained shrimps and sauté for 10 seconds.
Next, add the rice and stir-fry for 2 to 3 minutes to allow it to absorb the flavors. Finally, add the soy sauce, season, and plate. Serve it hot with chopped chives on top.

Shrimps with corn and rice

Ingredients

Instructions

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