Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

artichoke rice salad with shrimp

(1 rating)
cwhisenhunt avatar
Recipe by
Christine Whisenhunt
@cwhisenhunt
Visalia, CA

I got the original recipe for this from my uncle, but I have tweaked it to my taste, adding some ingredients and omitting others. Everyone who has it wants the recipe. I often make this without the shrimp for a side dish, and I sometimes use chicken instead of shrimp, but with the shrimp or chicken it becomes a meal in itself. Either way you decide to go, I know you'll enjoy! It's delicious!

(1 rating)

Ingredients For artichoke rice salad with shrimp

  • 2
    family size pkgs. chicken flavor rice-a-roni
  • 2
    (6-oz.) jars marinated artichoke hearts, chopped, reserve juice
  • 1 c
    green olives
  • 1 c
    mayonnaise
  • 6-8
    green onions, chopped, white and green parts
  • 1 - 2 tsp
    curry powder
  • salt and pepper, to taste
  • 1 lb
    small or medium shrimp, peeled and deveined (or substitute with cooked, chopped chicken)

How To Make artichoke rice salad with shrimp

  • 1
    Brown the rice in about a tbsp. of olive oil, then add the amount of water called for on the pkgs. along with the seasoning pkts. ONLY (No butter or additional oil) and finish cooking as per pkg. instructions. Set aside.
  • 2
    Rinse and drain the shrimp, (or substitute with chopped chicken). Then toss them in about 2 tsp. curry powder and saute them in a pan barely coated in olive oil until they are about half cooked and then turned them and added a little water (just to cover bottom of pan) to finish cooking. Don't overcook! Set aside.
  • 3
    For the dressing: Mix the mayo, artichoke juice, salt and pepper to taste, and the other tsp. of curry powder together. (I love curry, so I add more, probably twice this much, maybe even more! I sometimes also add 1-2 tbsps. of the olive juice to the dressing.)
  • 4
    Add the green onions, artichoke hearts, green olives and shrimp to the rice and toss. (I often add additional artichokes and olives. I like a lot of goodies in mine.)
  • 5
    Pour the dressing over the rice mixture and toss to coat. Don't over mix or rice will become very clumpy.
  • 6
    I serve this warm or cold. It is wonderful either way. And, the leftovers are just as good or better the next day. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT