Rice with Corn and Garlic Shrimp

I study Modern Languages at the Technological University of Santiago. I’m also a personal trainer, with fitness being one of my passions. I joined the Work and Travel Program to improve my English and social skills. This dish reminds me of family trips to the beach, where we’d enjoy shrimp, fish, and my favorite side—rice with sweet corn.

I’m from Las Marías, and my passion for cooking began at home, inspired by my mom, a former baker, and my dad, a former cook. I studied Culinary Arts at NUC University and gained hands-on experience in Tennessee. Now, I carry the culinary gifts of my parents in my heart as I explore the world through food.

INGREDIENTS

MAIN INGREDIENTS
2 cups rice
1½ teaspoons salt
½ envelope of saffron
½ can sweet corn
10 small shrimp
5 cloves garlic, minced
½ white onion, diced
Paprika and pepper to taste
Parsley or cilantro for garnish

OPTIONAL SIDES
Fried sweet plantains
Avocado

INSTRUCTIONS

1. PREPARE THE RICE
Cook the rice according to package instructions, adding saffron to the water for color and flavor. Set aside once cooked.

2. COOK THE SHRIMP
In a pan, sauté the garlic and onion in a bit of oil over medium heat until fragrant. Add the shrimp and cook until pink and opaque, about 3–5 minutes.

3. COMBINE
Add the cooked rice and sweet corn to the shrimp mixture, stirring gently to combine. Season with paprika, pepper, and additional salt to taste.

4. SERVE
Garnish with fresh parsley or cilantro. Serve warm, optionally with sweet plantains and avocado on the side.