Camarones Ajillo con Espinaca Y Arroz Amarillo (Garlic Shrimp with Spinach and Yellow Rice)
4 large handfuls of fresh spinach
2 pounds of Jumbo raw shrimp, peeled, deveined
3 garlic cloves, sliced
7 garlic cloves, minced
1 large shallot, minced
1 cup of seafood stock, plus more for deglazing
Pinch of tumeric
2 boxes of zatarains yellow rice (or my yellow rice)
8 TBSP butter
4 tbsp olive oil
2 tbsp bbq shrimp seasoning
1 tbsp red pepper flakes
1.5 chipotle in adobo, minced
1 tsp garlic powder
Zest of 1 lemon, juice of 1/2 of a lemon
2 TBSP parsley, chopped
Optional: minced green onion for garnish
Directions:
Directions:
1. Marinate shrimp in 1 TBSP olive oil, red pepper flakes, garlic powder, bbq shrimp seasoning
2. Make your rice.
3. Heat 2 tbsp butter and 2 tbsp olive oil in a large pan. Add you shrimp and cook for about 5 minutes or just until pink, remove and reserve. You will heat them up at the end so you don’t want to over cook them here.
4. To the same pan, add the garlic slices and stir. Add the chipotles in adobo and stir. Cook over medium low heat for 1-2 minutes.
5. Add the remaining butter and olive oil along with the shallots and minced garlic.
2. Make your rice.
3. Heat 2 tbsp butter and 2 tbsp olive oil in a large pan. Add you shrimp and cook for about 5 minutes or just until pink, remove and reserve. You will heat them up at the end so you don’t want to over cook them here.
4. To the same pan, add the garlic slices and stir. Add the chipotles in adobo and stir. Cook over medium low heat for 1-2 minutes.
5. Add the remaining butter and olive oil along with the shallots and minced garlic.
6. Stir and bring to a simmer. Then add the 1 cup of seafood stock. Bring to a simmer again and stir for 1 minute.
7. Add the spinach, parsley, lemon juice, lemon zest and a little salt and pepper. Stir and wilt for about 4-5 minutes.
8. If rice is done, add the shrimp back to the pan with sauce and spinach. Toss on low heat.
9. Serve rice on one side of plate and then add shrimp mixture on the other. Garnish with minced green onion.
Pairs well with:
Weis vineyards
2016
Chardonnay
Finger Lakes, NY
7. Add the spinach, parsley, lemon juice, lemon zest and a little salt and pepper. Stir and wilt for about 4-5 minutes.
8. If rice is done, add the shrimp back to the pan with sauce and spinach. Toss on low heat.
9. Serve rice on one side of plate and then add shrimp mixture on the other. Garnish with minced green onion.
Pairs well with:
Weis vineyards
2016
Chardonnay
Finger Lakes, NY
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