I originally created this dish for the rice festivals cooking contest. It’s easy to make and as you’ll see below it’s easy to change it up and cook the shrimp via stove top instead of on the grill. You can serve the dish in a large serving platter or do individual bowls, either way I love the way this dish looks and taste.
Spinach Bowls Filled with Flavored Rice Topped with Grilled Shrimp
(Created by Finding Inspiration In Food)
Makes 4 to 6 servings
1-2 pounds large shrimp, peeled and deveined
1 tablespoon olive oil
½ teaspoon red pepper flakes
½ teaspoon dried thyme, crushed
¼ teaspoon Old Bay seasoning
2 bags Success Rice, cooked
2 (14.5 ounce) cans chicken broth
4 cloves garlic, minced
1 (8 ounce) jar oil-packed dried tomatoes, drained and chopped
2/3 cup sliced green onions
1/3 cup lemon juice
¼ cup butter, melted
1 (6 ounce) package fresh baby spinach
12 pitted olives, halved
1 tablespoon snipped fresh parsley (if desired)
Shredded Parmesan cheese
Rinse shrimp and pat dry. Place shrimp, oil, red pepper flakes, thyme, and Old Bay in a large self-sealing plastic bag. Seal bag and turn to coast shrimp evenly. Marinate in refrigerator for 1 hour.
Prepare rice according to package directions using the chicken broth in place of water.
Stir in garlic, tomatoes and onions into cooked rice; set aside.
In a small bowl combine lemon juice and butter; set aside.
Grill shrimp, discard marinade. (You can also cook the shrimp via stovetop. Personally I like the shrimp grilled because they are more flavorful and don’t get lost in the rice.)
In a large skillet over medium heat; heat lemon butter until melted.
To serve, divide spinach among individual bowls.
Arrange shrimp on rice; spoon butter mixture over all. Sprinkle with olives, parsley (if desired), and Parmesan.
*Additional seasoning can be added to rice if desired.