I like taking two Greek dishes and putting them together to make a new dish. In one pan, sauteed shrimp with Ouzo and cream sauce. In another pan, a simple spinach rice inspired by traditional Spanakorizo.

Put them together and you have a delicious pairing that will be a hit with family or next time you’re entertaining.

Ouzo Shrimp With Spinach Rice

(serves 4)

For the Spinach Rice

4 Tbsp. unsalted butter or olive oil

1/2 cup diced white onion

1 lb. (3 cups) fresh spinach, rinsed well and dried, chopped

1 1/2 cups long grain par-boiled rice, rinsed in cold water

3 3/4 hot vegetable or chicken stock

salt and pepper

juice of 1/2 lemon

Ouzo Shrimp

16 large shrimp, peeled and deveined (tails on)

salt and pepper

6 Tbsp. unsalted butter or olive oil

3/4 cup finely diced white onion

1/3 cup all purpose flour

1 cup shrimp (see note below) or vegetable stock

2 cups milk

1/2 cup heavy cream

1/4 cup Ouzo

1 1/2 cups fresh spinach, washed well

1. For the spinach rice, add butter/oil into a medium pot and sweat over medium heat for 5 minutes. Add the rice and stir for a minute to toast.
2. Add the chopped spinach, stir for 2-3 minutes or until wilted. Add the hot stock, stir and bring to a simmer. Place the cover on and cook the rice on medium-low for 20 minutes.
3. Take off the heat, take lid off. If you see steam holes and there’s no visible liquid, you’re done. Place lid back on and allow to steam for another 5 minutes.
   Uncover, add lemon juice, fluff with a fork, adjust with salt and pepper. Reserve
4. Season your shrimp with salt and pepper and place a large skillet over high heat. Add some olive oil and saute the shrimp for about 30 seconds a side or until just pink. Remove from pan and reserve.
5. Allow the pan to cool a bit, add the butter/oil, onions over medium heat with a pinch of salt and sweat the onions for 5-6 minutes or until translucent.
6. Add the flour, stir for a minute, add stock and stir until thickened. Add milk, cream, Ouzo and simmer for about 10-15 minutes or until thickened.
7. Add the spinach and shrimp, stir until shrimp has wilted and shrimp has warmed through.
8. Divide and serve spinach rice with shrimp on top and Ouzo cream sauce.

• If you had to peel the shells off your shrimp, place them in a small pot with water and bring up to a boil, simmer for 10 minutes and you have your own shrimp stock.