Lemon Shrimp with Herb Pilaf

By [e-mail]

Ingredients

• 1 1/2 C long grain rice
• 1/2 C + 2 T EVOO
• 1/2 C chopped parsley
• 2 T chopped dill
• 1/2 C finely chopped scallions
• 2 C baby spinach, dried & finely chopped
• 1 C V-8 juice
• 1 C water
• Coarse salt
• 1 lemon, zested & juiced
• 24 large shrimp, butterflied
• 1/2 dry white wine
• 2 cloves finely chopped garlic
• 2 T capers
• Ground pepper

Preparation

Step 1

Preheat oven to 425. Place rice in bowl & wash. Let soak in 5 C cold water 20 min. Drain thoroughly.
Heat 2 T EVOO over med heat in Dutch oven. Add chopped, spring onion,spinach & rice. Cook 2 min, stirring. Pour in V-8 juice & water & 1 t salt. Bring to a boil & cook 20-25 min. Fluff with fork, stir in lemon zest.
While rice is cooking, place shrimp in single layer in overproof gratin dish. Pour remaining 1/2 C EVOO over shrimp. Cover with foil & cook 5-8 min. Remove from & reserve liquid & add lemon juice. Divide shrimp & layer over rice; pour reserved liquid & lemon juice over all.