dinner for two featured Mains recipe Summer Supper

Shrimp & Yellow Rice #ComfortFood

For most of us, we have special memories we associate with a dish, usually from childhood, that, even today, is the epitome of comfort food. For some, it’s something that Mom or Grandma cooked up. However, for some of us, it comes from a restaurant that’s no longer around.

For me, John’s Restaurant closed at least 10 years ago, and its Shrimp & Yellow Rice faded into restaurant history.

Luckily, as a chef, I was able to figure it out and recreate my favorite Shrimp & Yellow Rice. With it’s white wine and garlic sauce drenched peppers, onions, and large sweet shrimp, it’s still one of my all-time favorite dishes.

Shrimp & Yellow Rice #ComfortFood

Shrimp & Yellow Rice #ComfortFood


  • 2 c. water
  • 1 packet Sazon seasoning with Saffron
  • 1 tsp minced garlic
  • 1 TBSP olive oil
  • 2 bay leaves
  • 1 tsp salt
  • 1 c. parboiled or Jasmine rice
  • 1 lb. large shrimp, cleaned & deveined
  • 2 TBSP olive oil
  • 1 small sweet onion-cut into 1/2" slices
  • 6-8 small sweet peppers or 1 large bell pepper, cut into bite-size slices or chunks
  • 12 cherry or grape tomatoes, quartered
  • 1 TBSP minced garlic
  • 1/2 c. white wine
  • pinch of red pepper flakes
  • salt & pepper to taste


  1. In a sauce pan, bring water, Sazon, salt, olive oil, and garlic to a boil. Add rice and bay leaves, reuce heat to low, cover, and cook for 20-25 minutes until liquid isuid is absorbed and rice is tender.
  2. In a large skillet, heat olive oil. Sear shrimp until just golden on each side. Remove from skillet.
  3. Add vegetables and saute over high heat for 2 minutes.
  4. Add wine and red pepper flakes. Continue to saute until wine has reduced by half. Stir frequently.
  5. Return shrimp to skillet and toss to combine.
  6. Add salt & pepper to taste.
  7. Serve over yellow rice.
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