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Shrimp with Tomatoes, Spinach, and Rice

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Alphs Smoot


  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 small onion, finely chopped (about 1 cup)
  • Coarse salt and freshly ground pepper
  • 1 can (28 ounces) whole peeled plum tomatoes with their juices, coarsely chopped
  • 3/4 cup long-grain white rice
  • 1 pound fresh or thawed frozen large shrimp, peeled and deveined
  • 1 package (10 ounces) thawed frozen spinach, drained and squeezed of excess moisture
  • Feta, crumbled, for serving
  • Fresh mint leaves, for serving (optional)


  1. Heat a large straight-sided skillet over medium-high heat; swirl in oil. Add onion, season with salt, and cook, stirring occasionally, until just softened, about 2 minutes. Add tomatoes and juices and simmer, stirring occasionally, until thickened and reduced slightly, about 5 minutes.

  2. Stir in rice and 2 1/2 cups water, then return to a simmer. Cover, reduce heat to low, and cook until rice is tender, about 12 minutes. Stir in shrimp and spinach and simmer, covered, until shrimp is just pink and opaque, about 4 minutes. Season with salt and pepper. Serve, sprinkled with feta and mint and drizzled with oil.

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