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.
- 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
- 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.
- In a large skillet, heat olive oil. Sear shrimp until just golden on each side. Remove from skillet.
- Add vegetables and saute over high heat for 2 minutes.
- Add wine and red pepper flakes. Continue to saute until wine has reduced by half. Stir frequently.
- Return shrimp to skillet and toss to combine.
- Add salt & pepper to taste.
- Serve over yellow rice.