Shrimp Fried Rice with Corn and Chorizo

Shrimp Fried Rice with Corn and Chorizo

Lisa Keys

Ready in 30 minutes this shrimp risotto is full of flavor thanks to fresh salsa, corn and chorizo.

5 from 1 vote

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Prep Time 10

Cook Time 25

Total Time 35

Course main dish

Cuisine Mexican

Servings

Calories 392 kcal

Ingredients

3 tablespoons butter
1 link chorizo sausage, diced
1 cup arborio rice
1 tablespoon tomato paste
1 (12 oz.) container Sam’s Fresh Cantina style salsa
1 ½ cups water
1 pound cleaned fresh or frozen medium shrimp, thawed
1 ear fresh summer corn, kernals removed from cob (about ½ cup)
2 tablespoons freshly chopped cilantro plus additional for garnish
fresh lime wedges for garnish

Instructions

Melt butter in Dutch oven over medium heat.
Add chorizo, cook, stirring for 1 minute or until fragrant.
Stir in rice and tomato paste; cook for 1 minute or until tomato paste darkens slightly.
Add salsa and water; bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 20 minutes.
Stir in shrimp, corn and cilantro; cook 3 to 5 minutes more or until shrimp are cooked through and rice is tender.
Serve with additional cilantro and lime wedges.

Notes

frozen corn can be substituted for fresh corn

Nutrition

Calories: 392kcalCarbohydrates: 40gProtein: 28gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 222mgSodium: 241mgPotassium: 383mgFiber: 2gSugar: 1gVitamin A: 457IUVitamin C: 5mgCalcium: 86mgIron: 3mg

Keyword dinner, fresh, healthy, quick and easy, risotto, salsa, shrimp

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