Ingredients
1 cup long-grain white rice
2 tablespoons unsalted butter
2 cloves garlic, sliced
1 cup dry white wine (such as Sauvignon Blanc)
1 28-ounce can diced tomatoes, drained
Kosher salt and pepper
1 pound medium shrimp, peeled and deveined
1 5-ounce package baby spinach
1 tablespoon fresh tarragon, chopped
Preparation
Cook the rice according to the package directions.
Melt the butter in a large saucepan over medium-high heat. Add the garlic and cook for 1 minute. Add the wine, tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Simmer for 3 minutes, until the sauce has thickened slightly.
Stir in the shrimp and simmer until cooked through, about 4 minutes.
Add the spinach and stir until wilted.
Spoon the rice into a serving dish or divide among individual plates. Top with the scampi and sprinkle with the tarragon.
1 cup long-grain white rice
2 tablespoons unsalted butter
2 cloves garlic, sliced
1 cup dry white wine (such as Sauvignon Blanc)
1 28-ounce can diced tomatoes, drained
Kosher salt and pepper
1 pound medium shrimp, peeled and deveined
1 5-ounce package baby spinach
1 tablespoon fresh tarragon, chopped
Preparation
Cook the rice according to the package directions.
Melt the butter in a large saucepan over medium-high heat. Add the garlic and cook for 1 minute. Add the wine, tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Simmer for 3 minutes, until the sauce has thickened slightly.
Stir in the shrimp and simmer until cooked through, about 4 minutes.
Add the spinach and stir until wilted.
Spoon the rice into a serving dish or divide among individual plates. Top with the scampi and sprinkle with the tarragon.
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