Name: Shrimp and Spinach Rice Pilaf recipe
Ingredients: 1 pound Large Shrimp, peeled and deveined: Shrimp is the star protein of this pilaf, bringing a delicate sweetness and succulent texture to the dish. Large shrimp are recommended as they hold their shape well during cooking and provide a satisfying bite. Look for shrimp that are firm, plump, and have a fresh, ocean-like aroma. Frozen shrimp, thawed completely, work perfectly well and are often more readily available. Make sure to peel and devein the shrimp thoroughly for the best eating experience. You can leave the tails on for presentation if desired, but most prefer tails off for easier eating in a pilaf.; 1 tablespoon Olive Oil: Olive oil is the foundation for sautéing the aromatics and shrimp, adding healthy fats and a subtle fruity flavor to the base of the pilaf. Extra virgin olive oil is preferred for its flavor and health benefits, but regular olive oil will also work. The oil helps to prevent sticking and ensures even cooking of the ingredients.; 1 tablespoon Butter, unsalted: Butter adds richness, flavor, and a silky texture to the rice pilaf. Unsalted butter is recommended to control the salt level in the dish. The butter is melted and used to sauté the aromatics and toast the rice, contributing to a deeper, more complex flavor profile. For a dairy-free version, you can substitute with olive oil or a plant-based butter alternative.; 1 medium Yellow Onion, finely chopped: Yellow onion forms the aromatic base of the pilaf, contributing a foundational savory flavor that builds complexity. When sautéed, onions release their natural sugars and become sweeter and milder, adding depth to the overall dish. Finely chopping the onion ensures it cooks evenly and blends seamlessly into the pilaf. White or Vidalia onions can also be used for a slightly milder flavor.; 2 cloves Garlic, minced: Garlic is another essential aromatic, adding pungent, savory notes that complement the onion and enhance the overall flavor of the pilaf. Freshly minced garlic is always preferred for its vibrant flavor. Mince the garlic finely to ensure it cooks quickly and evenly and disperses its flavor throughout the dish. You can adjust the amount of garlic to your preference, some may prefer 3-4 cloves for a more pronounced garlic flavor.; 1 cup Long Grain Rice, such as Basmati or Jasmine: Long grain rice, particularly Basmati or Jasmine, is ideal for pilaf due to its fluffy texture and distinct grains. These varieties cook up beautifully separate and light, creating the perfect base for the shrimp and spinach. Basmati rice is known for its nutty aroma and slightly drier texture, while Jasmine rice is more fragrant and slightly stickier. Both work wonderfully. Avoid using short grain rice, as it will be too starchy and result in a sticky, less pilaf-like texture.; 2 cups Chicken Broth (or Vegetable Broth for vegetarian): Broth is used to cook the rice, imparting flavor and richness beyond just water. Chicken broth is traditionally used and adds a savory depth that complements the seafood and vegetables. Use low-sodium chicken broth to control the salt level in your dish. For a vegetarian version, substitute with vegetable broth. High-quality vegetable broth will still provide a flavorful base.; 5 ounces Baby Spinach, fresh: Baby spinach adds a boost of nutrients, vibrant green color, and a slightly earthy flavor that balances the richness of the shrimp and rice. Fresh baby spinach is preferred for its tender leaves and mild flavor. Ensure the spinach is thoroughly washed and any wilted or tough stems are removed. You can substitute with mature spinach, but you may need to chop it more coarsely and cook it slightly longer.; ½ cup Dry White Wine (optional, but recommended): Dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay, adds acidity, complexity, and depth of flavor to the pilaf. The alcohol cooks off during simmering, leaving behind a nuanced flavor that enhances the other ingredients. If you prefer to omit the wine, you can substitute with an equal amount of chicken broth or vegetable broth, but the flavor will be slightly less complex.; Juice of 1 Lemon (freshly squeezed): Fresh lemon juice is essential for brightening up the flavors of the pilaf and adding a zesty tang that balances the richness and seafood notes. Use freshly squeezed lemon juice for the best flavor; avoid bottled lemon juice if possible. The acidity of the lemon juice cuts through the richness and adds a refreshing finish.; ¼ cup Fresh Parsley, chopped: Fresh parsley adds a bright, herbaceous note and a pop of green color as a garnish, providing a fresh and aromatic finish. Use fresh flat-leaf parsley (Italian parsley) for the best flavor. Chopping the parsley just before serving preserves its fresh flavor and vibrant color.; Salt and Black Pepper, to taste: Salt and black pepper are essential seasonings to enhance and balance all the flavors in the pilaf. Kosher salt or sea salt is recommended for better flavor. Freshly ground black pepper is preferred for its more aromatic and robust flavor. Season generously, tasting and adjusting throughout the cooking process to achieve the perfect flavor balance.

Ingredients

Scale

1 pound Large Shrimp, peeled and deveined: Shrimp is the star protein of this pilaf, bringing a delicate sweetness and succulent texture to the dish. Large shrimp are recommended as they hold their shape well during cooking and provide a satisfying bite. Look for shrimp that are firm, plump, and have a fresh, ocean-like aroma. Frozen shrimp, thawed completely, work perfectly well and are often more readily available. Make sure to peel and devein the shrimp thoroughly for the best eating experience. You can leave the tails on for presentation if desired, but most prefer tails off for easier eating in a pilaf.

1 tablespoon Olive Oil: Olive oil is the foundation for sautéing the aromatics and shrimp, adding healthy fats and a subtle fruity flavor to the base of the pilaf. Extra virgin olive oil is preferred for its flavor and health benefits, but regular olive oil will also work. The oil helps to prevent sticking and ensures even cooking of the ingredients.

1 tablespoon Butter, unsalted: Butter adds richness, flavor, and a silky texture to the rice pilaf. Unsalted butter is recommended to control the salt level in the dish. The butter is melted and used to sauté the aromatics and toast the rice, contributing to a deeper, more complex flavor profile. For a dairy-free version, you can substitute with olive oil or a plant-based butter alternative.

1 medium Yellow Onion, finely chopped: Yellow onion forms the aromatic base of the pilaf, contributing a foundational savory flavor that builds complexity. When sautéed, onions release their natural sugars and become sweeter and milder, adding depth to the overall dish. Finely chopping the onion ensures it cooks evenly and blends seamlessly into the pilaf. White or Vidalia onions can also be used for a slightly milder flavor.

2 cloves Garlic, minced: Garlic is another essential aromatic, adding pungent, savory notes that complement the onion and enhance the overall flavor of the pilaf. Freshly minced garlic is always preferred for its vibrant flavor. Mince the garlic finely to ensure it cooks quickly and evenly and disperses its flavor throughout the dish. You can adjust the amount of garlic to your preference, some may prefer 3-4 cloves for a more pronounced garlic flavor.

1 cup Long Grain Rice, such as Basmati or Jasmine: Long grain rice, particularly Basmati or Jasmine, is ideal for pilaf due to its fluffy texture and distinct grains. These varieties cook up beautifully separate and light, creating the perfect base for the shrimp and spinach. Basmati rice is known for its nutty aroma and slightly drier texture, while Jasmine rice is more fragrant and slightly stickier. Both work wonderfully. Avoid using short grain rice, as it will be too starchy and result in a sticky, less pilaf-like texture.

2 cups Chicken Broth (or Vegetable Broth for vegetarian): Broth is used to cook the rice, imparting flavor and richness beyond just water. Chicken broth is traditionally used and adds a savory depth that complements the seafood and vegetables. Use low-sodium chicken broth to control the salt level in your dish. For a vegetarian version, substitute with vegetable broth. High-quality vegetable broth will still provide a flavorful base.

5 ounces Baby Spinach, fresh: Baby spinach adds a boost of nutrients, vibrant green color, and a slightly earthy flavor that balances the richness of the shrimp and rice. Fresh baby spinach is preferred for its tender leaves and mild flavor. Ensure the spinach is thoroughly washed and any wilted or tough stems are removed. You can substitute with mature spinach, but you may need to chop it more coarsely and cook it slightly longer.

½ cup Dry White Wine (optional, but recommended): Dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay, adds acidity, complexity, and depth of flavor to the pilaf. The alcohol cooks off during simmering, leaving behind a nuanced flavor that enhances the other ingredients. If you prefer to omit the wine, you can substitute with an equal amount of chicken broth or vegetable broth, but the flavor will be slightly less complex.

Juice of 1 Lemon (freshly squeezed): Fresh lemon juice is essential for brightening up the flavors of the pilaf and adding a zesty tang that balances the richness and seafood notes. Use freshly squeezed lemon juice for the best flavor; avoid bottled lemon juice if possible. The acidity of the lemon juice cuts through the richness and adds a refreshing finish.

¼ cup Fresh Parsley, chopped: Fresh parsley adds a bright, herbaceous note and a pop of green color as a garnish, providing a fresh and aromatic finish. Use fresh flat-leaf parsley (Italian parsley) for the best flavor. Chopping the parsley just before serving preserves its fresh flavor and vibrant color.

Salt and Black Pepper, to taste: Salt and black pepper are essential seasonings to enhance and balance all the flavors in the pilaf. Kosher salt or sea salt is recommended for better flavor. Freshly ground black pepper is preferred for its more aromatic and robust flavor. Season generously, tasting and adjusting throughout the cooking process to achieve the perfect flavor balance.

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Instructions

Prepare Shrimp and Aromatics: Pat the shrimp dry with paper towels. This helps them sear nicely. In a large skillet or Dutch oven with a tight-fitting lid, heat olive oil and butter over medium heat until butter is melted and shimmering. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent, stirring occasionally. Sautéing the onion first allows it to soften and release its flavors. Add the minced garlic and sauté for another minute until fragrant, being careful not to burn the garlic. Garlic should be sautéed briefly until fragrant, as burned garlic can become bitter.

Toast the Rice: Add the rice to the skillet and cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted and translucent around the edges. Toasting the rice before adding liquid enhances its nutty flavor and helps to prevent it from becoming mushy during cooking.

Deglaze with White Wine (Optional): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Cook for 1-2 minutes, or until the wine has mostly evaporated. This deglazing step adds depth of flavor and complexity to the pilaf.

Add Broth and Seasoning: Pour in the chicken broth (or vegetable broth). Season with salt and black pepper to taste. Bring the mixture to a boil over high heat. Boiling the broth ensures the rice cooks properly and evenly.

Simmer and Cook Rice: Once boiling, reduce the heat to low, cover the skillet tightly with the lid, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during the simmering process, as this can release steam and affect the rice cooking properly. The rice is done when it is tender and the liquid is fully absorbed.

Cook the Shrimp: After the rice has simmered for 18-20 minutes, gently nestle the shrimp into the rice, distributing them evenly over the surface. Cover the skillet again and continue to simmer for another 5-7 minutes, or until the shrimp are pink, opaque, and cooked through. Shrimp cook quickly, so be careful not to overcook them, which can make them rubbery. They are done when they turn pink and opaque throughout.

Stir in Spinach and Lemon Juice: Remove the skillet from the heat. Gently stir in the fresh baby spinach and lemon juice. The heat from the rice will wilt the spinach. Stir until the spinach is wilted and evenly distributed throughout the pilaf. Fresh lemon juice brightens the flavors and adds a zesty touch.

Fluff and Garnish: Fluff the rice gently with a fork. Stir in the chopped fresh parsley. Taste and adjust seasoning with salt and pepper if needed. Garnish with additional fresh parsley, if desired. Fluffing the rice with a fork separates the grains and creates a light and airy texture.

Serve Immediately: Serve the Shrimp and Spinach Rice Pilaf hot, garnished with fresh parsley and lemon wedges, if desired. Enjoy your flavorful and healthy meal! Serve immediately while hot for the best flavor and texture.

Tips for Perfect Rice Pilaf:

Use the Right Rice: Long grain rice (Basmati or Jasmine) is crucial for pilaf. Avoid short grain rice.

Toast the Rice: Don’t skip toasting the rice; it enhances flavor and texture.

Use Correct Liquid Ratio: The 1 cup rice to 2 cups broth ratio is generally correct for long grain rice. Adjust slightly if needed based on your rice and altitude.

Simmer Covered and Don’t Lift Lid: Simmer the rice covered and avoid lifting the lid during cooking to ensure even cooking and proper steam retention.

Don’t Overcook Shrimp: Shrimp cook quickly. Cook them just until pink and opaque to prevent them from becoming rubbery.

Fluff Gently: Fluff the rice gently with a fork to avoid breaking the grains and maintain a light texture.

Taste and Season: Taste and adjust seasoning with salt, pepper, and lemon juice to your preference.

Nutrition

Serving Size: one normal portion
Calories: 350-450
Sugar: 3-5g
Sodium: 400-600mg
Fat: 10-15g
Saturated Fat: 4-6g
Unsaturated Fat: 6-9g
Carbohydrates: 40-50g
Fiber: 2-3g
Protein: 20-25g
Cholesterol: 150-200mg