Greek-Style Spinach Rice with Shrimp and Dill
So I don’t have a picture of this dish I have created because I’ve made this before I started displaying and taking studio pictures of my favorite products but this one is true and dear to my heart, is this originated in Greece in the village that my ancestors came from so I plan on sharing it with you, spanakorizo, or spinach rice literally translated in the homestyle Greek dish in addition of shrimp creates a complete one pot meal with dill and lemon as axons the flavors are fresh and bright but a little butter used to well the spinach and olive oil drizzle on as a final flourish add a satisfying richness to simplify the prep look for shrimp that are sold already peeled and devein leaving the rice is especially delicious garnish with crumbled feta cheese
Greek-Style Spinach Rice with Shrimp and Dill
So I don’t have a picture of this dish I have created because I’ve made this before I started displaying and taking studio pictures of my favorite products but this one is true and dear to my heart, is this originated in Greece in the village that my ancestors came from so I plan on sharing it with you, spanakorizo, or spinach rice literally translated in the homestyle Greek dish in addition of shrimp creates a complete one pot meal with dill and lemon as axons the flavors are fresh and bright but a little butter used to well the spinach and olive oil drizzle on as a final flourish add a satisfying richness to simplify the prep look for shrimp that are sold already peeled and devein leaving the rice is especially delicious garnish with crumbled feta cheese
Cooking Instructions
- 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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