On the menu tonight – Greek-Style Spinach Rice with Shrimp and Dill!
Mrs wanted a Mediterranean style dish tonight and this is what I came up with. There weren’t too many ingredients involved and it came together really quickly! The recipe I’m posting calls for the rice to be cooked in the pot. I took a short-cut and used a package of microwave rice – it turned out fantastic.
Even with the prep work, I don’t think it took 30 minutes to put this meal together. I loved how light it was!
If you are looking for something a little lighter and quick, I hope that you will make this dish and let me know what you think.
Greek-Style Spinach Rice with Shrimp and Dill
(1 votes, average: 4.00 out of 5)
Loading...Greek-Style Spinach Rice with Shrimp and Dill
Ingredients
- 2 Tbsp butter
- 10 oz fresh baby spinach
- 2 Tbsp extra-virgin olive oil
- 2 medium shallots, cut in half length-wise and thinly sliced
- Kosher salt and freshly ground pepper to taste
- 1 1/2cups long grain white rice, rinsed and drained
- 1 lb large shrimp, peeled (tails pulled), de-veined, and patted dry
- 1 cup fresh dill, lightly chopped
- 1 tsp lemon zest
- 3 Tbsp fresh lemon juice
- 6-8 oz Feta cheese
Instructions
Pre-heat a large skillet over med-high heat
Add the butter, then add the spinach
Cook a minute or two until the spinach is bright green and a little wilted. Transfer the spinach and any liquid to a bowl and set aside.
Add the olive oil and another pat of butter, then add the shallots and a little salt and freshly ground pepper.
Cook the shallots until translucent, about two minutes.
Add the rice to the pan and let it toast about two minutes, then add the water (2 1/2 cups), along with 1/2 tsp salt and 1/2 tsp freshly ground pepper, stir to combine.
**Note - if you are going to use the microwave rice shortcut, just add the cooked rice to the pan with the shallots.
Bring the rice to a boil and then reduce the heat to low.
Cook until the liquid has been absorbed, about 15-18 minutes
Season the shrimp with salt and pepper
When the rice is done, remove from the heat.
Quickly add the shrimp to the pan, cover the pan/pot and let stand for 10-15 minutes.
Use a fork to fluff the rice and mix everything together, re-cover and let stand for another 5 minutes or so.
Add the spinach, any liquid in the bowl, the dill, and the lemon juice.
Fold everything together, taste and adjust seasonings as needed.
Drizzle with a little olive oil and crumble some feta cheese on top, then serve.
