Shrimp & Persimmons Over Yellow Rice

As I walked through the grocery today I was kind of stumped for dinner.  There was a sale on shrimp though and persimmons (aren’t autumn fruits wonderful!?).  So I started piecing a meal together.  The family loved it, the bite of the cilantro and scallions and the sweetness of the persimmons were such a great combination on the tongue!  Unfortunately coming up with creative names for recipes isn’t my strong suit.  The best the kids could come up with was Shrimmons – so we sit with a great and easy meal with a rather ugh name.


2 persimmons

1 pound uncooked shrimp, deveined

1 1/2 cups yellow rice

1/2 cup scallions, minced

1/4 cup cilantro, minced

1 Tablespoon red pepper flakes

1 cup chicken broth

2 cups water

2 Tablespoons olive oil


  • In a skillet over medium heat, pour rice and oil.
  • Add water and cover, cooking for five minutes, stirring randomly.
  • Add cilantro, red pepper and scallions, cover and cook for another five minutes.
  • Add broth and shrimp, stir well and cover.
  • Cook until rice is tender.
  • Add in persimmons and remove from heat.
  • Serve.

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