Spanakorizo – a classic Greek dish which is literally translated as spinach-rice. There are subtle variances to the dish, depending on the household and my twist is to top it/marry it with shrimp.
Today it’s shrimp: I like 11-15’s (11-15 shrimp per pound) as they are found at most fish and seafood counters, affordable, flavourful and succulent.
I’ve served this dish as a middle and main course with great feedback. The amount of shrimp you serve is at your discretion. As a convenience, I like using baby spinach, lots of scallions, Greek olive oil, lemon juice and lots of fresh dill.
Spanakorizo With Shrimp
Course: Fish u0026amp; Seafood, Main4
servings10
minutes20
minutesIngredients
1/3 cup extra virgin olive oil
5 scallions, sliced
1 cup long grain (Uncle Ben’s style) rice (or Arborio for a creamier finish)
1 tsp. tomato paste
6 heaping cups of baby spinach
2 to 2 1/2 cups hot vegetable or chicken stock
1/2 cup chopped fresh dill
juice of 1 lemon
2 tsp. sea salt and fresh ground pepper to taste
- For the Shrimp
12 shrimp, peeled and deveined
1 Tbsp. olive oil
1 clove of garlic, finely chopped
salt and pepper to taste
Juice of 1/2 lemon
Directions
- Heat olive oil in medium pot over medium heat, add onions and , sweat for 5 minutes. Add rice and tomato paste, cook for a couple of minutes while stirring.
- Add chopped spinach in batches until it starts wilting. Add the stock and half the dill. Cover & steam until liquid is absorbed about 15 minutes. Add more stock if necessary. When rice is done, add lemon juice, rest of dill. Season with salt and pepper. Pour into serving dish, fluff rice with a fork, top with dill. Keep warm
- Place your shrimp in a bowl and add olive oil, salt and pepper and toss to coat. Place a skillet on your stovetop over medium high heat. Add your shrimp and saute for about 1 minute a side. Squeeze some lemon juice on top and take off the heat.
- Divide and plate your spinach rice, top with shrimp, lemon wedge and sprig of fresh dill.
