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!!)
- 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.)
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!)
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.
Remove shrimp from heat and start preparing your caramelized onions.
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!
(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