One Pot Shrimp and Artichoke Skillet

Pontchartrain Kitchen
by Pontchartrain Kitchen
6-8 servings
50 min


One of the most difficult things for the home cook is trying to come up with a meal that’s both quick and healthy, especially during the work week when the amount of free time most of us have in the kitchen is very limited. This recipe is not only fast, healthy, and delicious but it all takes place in one pot! So, cleanup time is way easier. That’ll give you more time to spend with your wife, husband, kids, or hundreds of cats.

I do have a couple important notes to address about this recipe. First, because of course we may not all have access to the same kind of ingredients, take note of the rice to liquid ratio in whichever wild rice you use. That’ll be important later. Second, I like to use 31-40 shrimp for this recipe. (If you don’t know, that means you get 31 to 40 shrimp per pound which are still usually classified as large but are much smaller than ones you want for say shrimp and grits.) Lastly, I like to use a little bit of chorizo too. Simply because it’s super yummy and gives a great flavor. However, if you wish to make this recipe healthier, feel free to omit. Enjoy!

We use this awesome can opener from Zulay Kitchen! Use code: Pontchartrain10 for 10% off!

For more recipes, check out our blog: Pontchartrain Kitchen.

One Pot Shrimp and Artichoke Skillet
Recipe details
  • 6-8  servings
  • Prep time: 5 Minutes Cook time: 45 Minutes Total time: 50 min
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Ingredients
  • 1 pound of shrimp
  • Pinch of Kosher salt
  • Pinch of black pepper
  • Pinch of cayenne pepper
  • Pinch of garlic powder
  • Pinch of chili powder
  • 2 tablespoons coconut oil or olive oil
  • 1 medium onion diced
  • 4 cloves of garlic diced
  • 1 link of chorizo removed from casing (if using)
  • 2 cups of wild rice uncooked
  • 1 can of quartered artichoke hearts
  • 1 can of diced tomatoes
  • Chicken stock (as needed)
Instructions
Combine shrimp and seasonings (salt, pepper, cayenne, garlic powder, and chili powder) and let rest while you melt oil.
In a large pot or Dutch oven heat coconut or olive oil on medium heat.
Add shrimp and sauté until just cooked through (about five minutes). Remove with a slotted spoon, reserving as much oil as possible. 
Add onions and cook until soft.
Add garlic and cook for another two minutes or so.
Add chorizo (if using) and cook for about five minutes, breaking sausage with a spoon.
Add the rice and let the rice fry a bit in the pan.
Drain the liquid from the vegetable cans into a measuring cup. Whatever the liquid amount is required for your rice, add enough chicken stock to the measuring cup to make up that amount.
Add the tomatoes and artichokes to the pot and let cook for a minute. Then add the contents of the measuring cup.
Taste the liquid and see if you need to add any seasonings. 
Bring to a boil, then cover and reduce to a simmer. Cook time will depend on the cooking time of your rice.
When rice is nearing completion, add your shrimp back to the pot and stir well. Serve warm.
Pontchartrain Kitchen
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