Shrimp, Rice and Corn Salad

Shrimp, rice and corn salad has a delicate and very sophisticated taste. Shrimp goes well with rice and canned corn. Pickled onions add an interesting flavor. A great option for seafood lovers!

Ingredients

• Canned corn - 100 g
• Shrimps (I have headless tails) - 200 g
• Onions - 80 g
• Rice (raw) - 50 g
• Mayonnaise - 1 tbsp. spoon or to taste
• Bay leaves - 1-2 pcs.
• Vinegar 9% - 15 ml (1 tablespoon)
• Salt to taste
• Sugar - 7 g (1 teaspoon with a slide)
• Ground black pepper - to taste

Directions

1. Rinse the rice and fill it with plenty of water (about 500 ml).
2. Add some salt to the rice and cook for about 15 minutes, until the rice is cooked.
3. Put the finished rice in a colander to drain the water. After that, the rice should cool down.
4. While the rice is cooking, you can pickle the onions. To do this, peel the onion, cut it into small cubes and put it in a container.
5. Add sugar, vinegar and 0.5 teaspoon of salt.
6. Fill the onion with 130 ml of boiling water, stir, cover and leave for 20-30 minutes. After that we drain the water.
7. Immerse the defrosted shrimp in boiling water. Add 1 teaspoon of salt and bay leaf. There should not be too much water - about 500 ml.
8. After boiling, boil the shrimp over a slightly below average heat for about 2 minutes.
9. We immediately discard the finished shrimp in a colander and pour over with cold water.
10. Peel the shrimp from the shell.
11. Cut the shrimp into small pieces.
12. Drain the marinade from the onion. Drain the liquid from the can of corn.
13. Combine rice, shrimp, corn and pickled onions in a bowl.
14. Add mayonnaise, salt and pepper. Do not add too much mayonnaise to make the rest of the ingredients taste good, especially the shrimp.
15. We mix.
16. Shrimp, rice and corn salad is ready. Bon Appetit!