Shrimp with Yellow Rice

Raven Higheagle

By
@ravenhigheagle

With the exception of the shrimp and parsley, this dish can be made with things you keep in the pantry. (And if you happen to keep a supply of frozen shrimp on hand, so much the better.)


Featured Pinch Tips Video

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Serves at least 20
Prep:
30 Min
Cook:
5 Min
Method:
Stove Top

Ingredients

60 oz
yellow rice mix
12 Tbsp
spanish olive oil
6 lb
large shrimp, peeled and un-veined
30 Tbsp
unsalted butter
24 clove
garlic, finely minced
12 Tbsp
capers
6 small
jared artichokes
6 Tbsp
white wine or chicken broth
1 1/2 c
chopped parsley
kosher salt and freshly ground black pepper
red pepper flakes (optional)

Step-By-Step

1Prepare yellow rice according to package directions
2Meanwhile, in a large nonstick skillet, heat enough olive oil to coat bottom of skillet over medium-high heat.
3Add shrimp and cook on both Side Dish until opaque, about 2 minutes. Place shrimp on platter and keep warm.
4Return skillet to heat and melt 2 tablespoons of the butter. Add garlic and cook, stirring, until fragrant (don't let it burn), about 30 seconds.
5Add capers, artichokes, white wine, remaining 3 tablespoons butter and parsle
6Season with salt, black pepper, and red pepper flakes for taste.
7Return shrimp and any juices to skillet and stir to combine. Serve immediately with yellow rice.

About this Recipe