Nice to have but not necessary
- a lemon zester (if not, use a grater)
- a garlic press (if not, mince the garlic with a sharp knife)
- a strainer (for thawing the shrimp)
1 Tbsp/15 ml olive oil
1 onion, chopped
4 cloves garlic, pressed
1/4 tsp/1 mL salt
1/4 tsp/1 mL pepper
1 1/3 cups/330 mL long-grain rice
2 2/3 cups/660 mL chicken stock
1 tsp/5 mL grated lemon rind
3 cups/750 mL packed, coarsely chopped spinach
1 Tbsp/15 mL chopped fresh dill
1 Tbsp/15 mL lemon juice
1 lb/500 g shrimp
In a large covered saucepan or skillet, heat the oil over medium heat.
Add the onion and cook, stirring occasionally, until the onion is softened (about 5 minutes).
Add the garlic, salt and pepper.
Cook for another couple of minutes.
Add the rice, stock and lemon rind. Stir.
Bring to a boil.
Reduce heat, cover and simmer until the liquid is almost absorbed (about 15 minutes).
Add the spinach, dill and lemon juice.
Cover and cook until the spinach is wilted (about 5 minutes).
Add the shrimp.
Stir gently, and cook for a couple of minutes more until the shrimp is warmed.
- Use vegetable stock in place of the chicken stock.
- Use your favourite long-grain rice in place of the basmati. (You may need to adjust the cooking time.)
- Use Swiss chard, kale or another green in place of the spinach.
- Use 1 tsp/5 mL dried dill instead of fresh dill.
- If you don't have a lemon, use bottled lemon juice and leave out the lemon rind.
- Use raw shrimp. (See tip below.)
Ideas for making this recipe your own
- Make your own
- If you use uncooked shrimp, be sure that it is completely thawed. Add it to the pot when you add the spinach. Cook until the shrimp are pink.
- To thaw frozen shrimp, put it in a strainer and run it under cool running water.
- Store lemons in the freezer! They will last for a month or two, and are handy to have when you need grated lemon rind. A frozen lemon grates very easily. You can either thaw and juice the lemon, or use the frozen lemon just for its rind and use bottled lemon juice.
Serve this dish with