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.)


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Rating:

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)

Directions Step-By-Step

1
Prepare yellow rice according to package directions
2
Meanwhile, in a large nonstick skillet, heat enough olive oil to coat bottom of skillet over medium-high heat.
3
Add shrimp and cook on both Side Dish until opaque, about 2 minutes. Place shrimp on platter and keep warm.
4
Return 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.
5
Add capers, artichokes, white wine, remaining 3 tablespoons butter and parsle
6
Season with salt, black pepper, and red pepper flakes for taste.
7
Return shrimp and any juices to skillet and stir to combine. Serve immediately with yellow rice.

About this Recipe