Honey Lemon Shrimp With Spinach And Rice Recipe

Fusion cuisine

Honey Lemon Shrimp with Spinach and Rice recipe

About this recipe

A delightful dinner featuring tender shrimp sautéed with honey and lemon, served over a bed of spinach and flavorful lemon rice. Perfect for those seeking a quick yet satisfying meal.

Ingredients

  • 850 Ml Tropicana Sensations Pineapple Fruit Juice
  • - Sunita Lemon Juice Organic
  • 350G Wilderbee Hot Honey, 350G
  • 250 ml Critida Lemon Infused Olive Oil 250Ml
  • 250G Shallot Onion - 250g
  • 100 G Jumbo Garlic 100g
  • - Jalpur Crushed Red Chilli Pepper Flakes
  • 200G Picard - Breaded Shrimp
  • 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
  • 395G D'Aucy Chopped Spinach
  • 60G Terre Exotique Black Sao Tome Pepper, 60G
  • 10 Kg Pegasus Aaa Jasmine Fragrant Rice 10kg
  • - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

  1. 1. In a small bowl, whisk together 3 tablespoons pineapple juice, 1 tablespoon lemon juice, and 1 tablespoon honey until well combined. Set aside.
  2. 2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/2 cup chopped shallots and sauté for 1-2 minutes until softened.
  3. 3. Stir in 1 tablespoon minced garlic and 1/4 teaspoon red pepper flakes. Cook for about 2 minutes, stirring frequently.
  4. 4. Add 10-12 large shrimp to the skillet and sauté for 2 minutes until they are almost cooked through.
  5. 5. Remove the skillet from heat and pour in the pineapple juice mixture. Return the skillet to the heat and bring the mixture to a boil for 1-2 minutes to reduce slightly.
  6. 6. Using a slotted spoon, remove the shrimp from the skillet and keep them warm. Add 1 cup diced tomatoes to the skillet and cook for 1 minute.
  7. 7. Gradually add 1 cup chopped spinach to the skillet, stirring with tongs until the spinach is just wilted.
  8. 8. In a separate saucepan, bring 1 cup water and 1 tablespoon lemon juice to a boil. Add 1/2 cup jasmine rice, cover, reduce heat to low, and simmer for 20 minutes until the liquid is absorbed.
  9. 9. Stir 1 tablespoon lemon juice into the cooked rice and season with salt and black pepper to taste.
  10. 10. Divide the lemon rice between two plates, top with the spinach mixture, and arrange the shrimp on top. Serve immediately.