Shrimp with Yellow Rice!


1 package (8-10 oz.) yellow rice mix
1-2 tbsp. olive oil
1 lb. large shrimp, peeled and deveined
5 tbsp. unsalted butter, divided
4 garlic cloves, finely minced
2 tbsp. capers
1 small jar artichokes
1 tbsp. white wine or chicken broth
1/4 cup fresh parsley leaves, finely chopped
Kosher salt
Freshly ground black pepper
Red pepper flakes (optional)


Prepare yellow rice according to package directions. While rice cooks, in large, nonstick skillet over medium-high heat, add olive oil (enough to coat bottom of skillet). Add shrimp to hot skillet and cook on both sides until opaque, about 2 minutes. Place shrimp on platter and keep warm. Return skillet to heat and melt 2 tbsp. butter. Add garlic and cook 30 seconds or until fragrant, stirring constantly and being careful not to burn. Add capers, artichokes, white wine, remaining butter and parsley. Season with salt, black pepper and red pepper flakes, if desired, to taste. Return shrimp and any juices to skillet and stir to combine. Serve immediately with yellow rice. Makes 4 servings.

Simply irresistible!

~Courtesy of Latina Magazine


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