Name: Rice with Shrimp Chorizo and Corn
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 tbsp unsalted butter (divided); 1 tbsp olive oil; 3.5 ounces spicy Spanish chorizo (chopped); 3 ears corn; 4 garlic cloves (minced); 2 tbsp chopped parsley (more for serving); 1 tbsp maple syrup; 1 pound shrimp (peeled and deveined); 1 tsp salt; 1 tsp black pepper; 1 tsp sweet paprika; 1 tsp garlic powder; 2 tbsp lemon juice; zest from ½ lemon; 3 cups cold cooked Basmati rice; chili flakes (for serving)

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Comments

4 responses to “Rice with Shrimp Chorizo and Corn”

Betsy

8.09.2023

Really tasty. Doubled the chorizo and rice. Used frozen corn. Tasty.

Anna Chwistek

9.09.2023

Thanks, Betsy! Doubling the chorizo and rice sounds like a solid move, and frozen corn is always handy! Glad you enjoyed it!

Reply

Daneesha Davis

19.06.2025

This is a very delicious recipe. I used ground chorizo this time. The difference was more chorizo in each bite which contrasted beautifully with the sweet pops of corn.

Anna Chwistek

19.06.2025

So glad you liked it Daneesha! Ground chorizo sounds like an amazing twist! Thanks for sharing your version.

Reply

5 from 2 votes

Rice with Shrimp Chorizo and Corn

Comments

4 responses to “Rice with Shrimp Chorizo and Corn”

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