Simple Recipes Greek-Style Spinach Rice with Shrimp and Dill You Should Try

Greek-Style Spinach Rice with Shrimp and Dill.

Greek-Style Spinach Rice with Shrimp and Dill You can cook Greek-Style Spinach Rice with Shrimp and Dill using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Greek-Style Spinach Rice with Shrimp and Dill

  1. It’s 2 tablespoons of salted butter.
  2. You need 2 of / 5 ounce containers baby spinach.
  3. You need 2 tablespoons of extra virgin olive oil plus more to serve.
  4. Prepare 2 of medium shallots hard and thin sliced.
  5. It’s of Salt and black pepper.
  6. You need 1 1/2 C. of Long grain white rice rinsed and drained.
  7. Prepare 1 pound of extra-large (21/25 per pound) shrimp peeled (tails removed) deveined and patted dry.
  8. It’s 1 cup of lightly packed fresh dill roughly chopped.
  9. You need 1 teaspoon of grated lemon zest plus 3 teaspoons lemon juice.

Greek-Style Spinach Rice with Shrimp and Dill step by step

  1. In a large sauce pan over medium heat heat the butter until Bubbling add the spinach and cook stirring until welded but still bright green about one minute transferred to a bowl including any liquid released by the spinach and set aside.
  2. Set the same pan over medium heat add the oil shallots and half teaspoon salt then cook stirring often until shallots are translucent about two minutes add the rice 2 1/2 cups of water 1/2 teaspoon salt 1/4 teaspoon pepper stir the combine then bring to a boil. Cover reduce the law and cook until the liquid has been absorbed 15 to 18 minutes meanwhile season the shrimp with the salt and pepper.
  3. When the race is all done remove the pan from the heat quickly and even the scatter the shrimp over the service recovery and let’s stand for 10 minutes using a fork love fries and fold in the shrimp recover and let’s stand until the shrimp are opaque through out another 5 to 7 minutes.
  4. Add the spinach with its liquid the dill and the lemon zest and the juice then fold until well combined taste in season with salt and pepper serve drizzled with additional oil and enjoy.
  5. Chefs note: don’t use a wide pot such as a Dutch oven to make this recipe we found that a large service area can result in uneven cooking of the grains the narrow diameter of the saucepan is a better than Choice don’t peek at the shrimp after adding them to the rice except while stirring them into the rice after the first 10 minutes keep the lid on traps heat in the pan so the shrimp cooks through.

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