Shrimp with Tomatoes, Spinach, and Rice

Name: Shrimp with Tomatoes, Spinach, and Rice
Prep time: 15 min
Total time: 35 min
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; 0.75 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)

3.1

(10)

3 Reviews

By

Martha Stewart Test Kitchen

Updated on March 19, 2018

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.

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