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Shrimp with Yellow Rice

Raven Higheagle


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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Serves at least 20
30 Min
5 Min
Stove Top


  • 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
  • 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)

How to Make Shrimp with Yellow Rice


  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.

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