Healthy meal tonight: Honey Shrimp, Wild Rice, and Wilted Spinach
This meal comes together so easily and will satisfy any taste buds.
- 3 tbsp kosher salt
- 3 tbsp honey
- 1 tsp hot red pepper flakes
- 2 cloves crushed garlic
- 1 lb raw shrimp
- 1 qt. water
Combine the brine ingredients and let shrimp soak for 30 minutes in the refrigerator.
- 1 cup brown & wild rice (a blend)
- 1 tsp olive oil
- 1 tsp salt
- 2 tsp butter or olive oil
- 1 lb Honey brined shrimp
- 3 sprigs thyme
- Juice of 1 lemon
- 4 cloves minced garlic
- 1/2 cup sundried tomatoes, julienne
- 1/4 c. white wine
- 2 lb chopped spinach
- Black pepper, salt
Meanwhile, combine 1 cup brown and wild rice, 2.5 cups water, 1 tsp salt, and 1 tsp olive oil (you can use the good stuff) in a rice cooker. Set the timer for 45- 50 minutes.
When the shrimp are done taking their bath, drain them and let dry in a colander. In a large skillet, heat about 2 tsp either butter or olive oil over high heat. Add the shrimp, 3 sprigs of thyme, 4 cloves minced garlic and cook, continually stirring for 2 minutes. Finish with the juice of one lemon, pour into a large plate and set aside. (They’re not fully cooked yet!)
Meanwhile (again!) put water on the stove to soak sundried tomatoes, or put 1/2 a cup water in the microwave for a minute then add the sundried. Soak for 5 minutes.
Add 1/4 c. white wine to the skillet then add 2 lb chopped spinach, a pinch of salt and a few grinds of black pepper. Cover and cook for 4 minutes. Scoop the spinach out into a dish, reserving the juice, and set aside.
Add the shrimp back to the skillet along with julienne sundried tomatoes. Cook until completely opaque.
Plate the rice then add a pile of spinach to each plate. Plate the shrimp and drizzle with the juice from the pan. Serve with a lemon wedge.
Serves: 4 (There will probably be leftover rice.)
Leftovers make a delicious Italian inspired fried rice!