“A Little Help From My Friends” Saffron Rice with Chutney Shrimp and Caramelized Onions

I had absolutely no plans to post a recipe today. I was just hungry. And my “larder” wasn’t exactly full. So, I checked out what I did have … a bag of “Carolina Rice”  yellow rice mix made with saffron, a pound of frozen shrimp…. and a jar of Old Major Grey’s mango chutney. I also had some onions and my usual stash of frozen parsley,

++ I so recommend buying fresh parsley, chopping it and freezing it in a freezer bag. Parsley not only adds flavor – it also adds color. And our eyes are the first thing we use to decide if something looks YUMMY!!   I use frozen parsley all the time!

As I did with my recipe for Tex-Mex Casserole with Crescent Roll Crust, I used what I happened to have in the house –   and I have to say – I LOVE THE RESULTS !!  My kitchen smells so good that I’m surprised my neighbors haven’t arrived bearing empty plates to be filled!

++ If you’re not a big fan of shrimp, then use 1 pound of chicken breast, cut into strips. (I’m gonna try that myself!!)

Ingredients - Saffron Rice & Shrimp


  • 1 or 2 bags – depending upon your appetite – Carolina Rice’s “Yellow Rice Mix with Seasonings” – “Made with Real Saffron” – made according to package directions. (One bag serves 2 – 3. Two bags serve 3 – 4, again depending upon your appetite.)
  • 1 Tbs. butter
  • 1 pound frozen shrimp – THAWED – – – or fresh shrimp. The frozen shrimp I buy has a bit of shell left on the tails. I just leave the shrimp “as is” because I like to pick up the shrimp by the tail and “suck out” all the deliciousness in one go!
  • 1 Tbs. of chopped frozen parsley (OR 2 tsp. fresh chopped parsley)
  • 1/2 tsp. garlic salt with parsley – I like McCormick “California Style – Coarse Grind”
  • 3 Tbs. mango chutney – I like Old Major Grey’s
  • 1  BIG onion, sliced – if you don’t have a BIG onion, then use an onion and a half
  • 1 Tbs. butter
  • 1 1/2 tsps. sugar

Prepare one or two bags of  Carolina Rice “Yellow Rice with Saffron”. At the end of the cooking time, remove from heat, take off lid and cover with a paper towel. ++ This makes the rice much more fluffy!

Place shrimp, if frozen, in a colander and run lukewarm water over the shrimp until it’s thawed. (I don’t recommend thawing shrimp in water ’cause they’ll absorb the water.)

Saffron Rice with Shrimp - thawing shrimp

Place 1 Tbs. butter in large skillet and cook shrimp over medium-high heat for about 3 – 4 minutes. (There will be a bit of “juice” but that’s a good thing!)

Saffron Rice and Shrimp2

Lower heat, add 1/2 tsp. garlic salt with parsley, 1 Tbs. frozen chopped parsley (2 tsp. fresh chopped parsley) and 3 Tbs. mango chutney. Allow to simmer a few minutes, stirring a bit, until the sauce is reduced and chutney has been incorporated into the sauce.

Saffron Rice and Chutney Shrimp3

Remove shrimp from heat and start preparing your caramelized onions.

Saffron Rice and Chutny Shrimp4


In another large skillet place 1 Tbs. of butter and the sliced onions. Cook over medium-high heat, stirring, until onions are softened

Add 1 1/2 tsp. sugar and continue cooking, stirring occasionally – just keep your eyes on it so they don’t burn!

Saffron Rice and Chutney Shrimp

(As you can see, I didn’t cook the onions until they were very caramelized. Let’s call this “a hint of caramelization” !)

Add your cooked shrimp to the “hint of caramelized” onions and cook another minute or so, just to rewarm the shrimp

Saffron Rice and Chutney Shrimp 6Place the saffron rice on a pretty platter or plate. Pour the shrimp/onion mixture on top.  Enjoy!!

Saffron Rice with Chutney Shrimp and Carmelized Onions- myyellowfarmhouse.com

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My Yellow Farmhouse - Cooking with Love!

Sure, it's necessary to eat to survive - but that's not any fun!! The fun comes from cooking, serving and eating with lots of love, I began this blog to share some of the delicious recipes I've gathered over the years. Thanks for dropping by & sharing the love!

9 thoughts on ““A Little Help From My Friends” Saffron Rice with Chutney Shrimp and Caramelized Onions

    1. Thanks Pamela – When you get a chance to make it, please let me know how you liked the recipe – and if there’s any changes you suggest!


  1. John – my dear friend ! I hope you had a wonderful time in Michigan – I missed you!! Thanks for your sweet comments. And – I can’t make a very good pasta AND I never tried to make a frittata !!


  2. This sounds like such a great dish, Cecile. I marvel at how talented cooks like yourself can just look in a pantry and come up with a dish like this one. I might be able to make a pasta or frittata but that’s hardly the same thing. I’d starve before I would think of something like this. I’m pinning this for future reference — if for no other reason than the inspiration. 🙂


  3. It sounds like you created a very tasty meal by cooking with what was available. It is always nice to have a well stocked pantry and freezer.


    1. Thanks Karen !! I don’t go food shopping very much at this stage in my life ’cause I don’t any longer have a family to feed. As you said, a well stocked pantry and freezer can really make cooking – or inventing a recipe – pretty easy. (Did you see my recipe for Tex-Mex Casserole with Crescent Roll Crust – that was another “what do I have in the larder” type meal !)


  4. Hi Anne – So far the weekend isn’t one of my best…. but I am working on “organizing” things. And there’s always tomorrow and Monday… if the rain stops!! About this recipe…. I honestly loved it. I shared it with a really sweet neighbor but it wasn’t easy to give it away. She texted me that she ate the whole thing – and loved it – which was great to hear!


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