Recipes Ingredients Seafood Recipes Shrimp Recipes Shrimp with Tomatoes, Spinach, and Rice 3.1 (9) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 19, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 35 mins Servings: 4 Ingredients 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 ¾ 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) Directions 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. 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. Alpha Smoot Rate it Print