Caribbean Shrimp And Spinach Rice Recipe

About this recipe

A flavorful pescatarian dinner featuring tender shrimp, vibrant spinach, and seasoned rice, inspired by Caribbean cuisine. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 200 g Shrimpop Tandoori Torpedo Shrimp
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 125 g Mooz Butter Garlic & Herbes
• 500 g Pluckk Organic Hybrid Tomatoes
• 100 g Sambar Onion Peeled
• 250 g Spinach - Chopped
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Bring a pot of water to a boil. Add 2 packages of spinach and parboil for 2 minutes. Drain, chop, and set aside.
2. 2. In the same pot, parboil 2 packages of shrimp for 3-4 minutes until pink and cooked through. Drain and set aside.
3. 3. Dice 3 tomatoes and 1 onion into small pieces.
4. 4. In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced tomatoes and onion, cooking for 5 minutes until softened.
5. 5. Stir in the parboiled shrimp and chopped spinach. Let the mixture simmer for 15 minutes, stirring occasionally.
6. 6. Add 1 1/2 pounds of rice to the pot, along with enough water to cover the ingredients. Season with salt and pepper to taste.
7. 7. Reduce the heat to low, cover, and cook until the rice is tender and the water is absorbed, about 20 minutes. Fluff with a fork before serving.