Ingredients
- Shrimp
- 1 - 1 ½ lbs frozen Argentinean Red Shrimp (thawed)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons butter
- ½ - ⅔ cup bottled clam juice
- ½ - ⅔ cup dry white wine
- 2-3 cloves garlic, microplaned
- Juice of 1 medium lemon
- 1 medium shallot, minced
- 2 handfuls baby spinach, stems removed
- Rice
- 2 cartons takeout rice (or frozen cauliflower rice, thawed)
- 2 tablespoons - ¼ cup LS chicken stock
- 1 medium onion, diced
- 3-4 celery stalks, finely diced
- 1 red bell pepper, diced (or any color sweet)
- 2-3 tablespoons butter
- 1 clove garlic, microplaned
- Salt and pepper to taste
- Maldon salt to finish
Directions
Heat a skillet to medium high, add the butter and cook the onions for a minute.Add the celery, cook for another minute.Add the pepper and cook for another minute or two.Add the garlic and then stir in the rice and a little bit of the chicken stock. Turn the heat to low and cover.Start the shrimp. Check the rice when the shrimp is done. If it is too dry add a bit of butter and stock. If making it low carb and using the cauliflower rice, the thawed rice needs to be as dry as possible before cooking.Add the minced shallots and cook for a couple minutes and then add the garlic and red pepper flake.Add the the wine and let it cook for another couple minutes.Add the clam and lemon juice and let it simmer for until the sauce reduces a bit, maybe 6-8 minutes.Finally add the Shrimp and cook for 2-3 minutes then stir in the spinach and turn of the heat. Ladle the shrimp and sauce over the pilaf.ncG1vNJzZmivp6x7sa7SZ6arn1%2BbvLCwjqucnKGgmsBws8Cro6Kbm656tLTRoqSpZaeewal50qmgp5mTnXqiusNmqaKblWK9qrjAn2Y%3D