Lemon Shrimp with Herb Pilaf
Ingredients
- 1 1/2 cups long grain rice
- 1/2 cup extra virgin olive oil, plus 2 tbsp.
- 1/2 cup finely chopped parsley
- 2 tbsp. finely chopped dill
- 1/2 cup finely chopped scallions, white and light green parts (about 6)
- 2 cups packed baby spinach leaves, washed, dried and finely chopped (2 ounces)
- 1 cup of bottled clam juice
- 1 cup water
- coarse salt
- 1 large lemon, juiced and zested
- 24 large shrimp (or 36 medium shrimp) peeled, deveined and butterflied
- 1/2 cup dry white wine
- 2 cloves garlic, finely chopped
- 2 tbsp. capers, rinsed, dried and roughly chopped
- freshly ground pepper
Details
Preparation
Step 1
Preheat oven to 425 degrees. place rice in a bowl and wash in 3 changes of water. drain and leave to soak in 5 cups of cold water for 20 mins. Drain thoroughly. heat 2 tbsp. of oil over medium high heat in a heavy bottomed saucepan or dutch oven. add chopped herbs, spring onion, spinach and rice. cook 2 mins, stirring. cook 2 mins, stirring. pour in clam juice, water and 1 tsp salt. bring to a boil and cook undisturbed for 20-25 mins. fluff rice with fork, stir in lemon zest.
while rice is cooking, place shrimp in single layer in a shallow ovenproof gratin dish. pour over remaining 1/2 cup of oil. cover with foil and cook in oven for 5-8mins until pink and just firm. remove from oven and reserve liquid in dish.
place in a mound of rice on four plates, divide and layer shrimp on rice, and pour over reserved cooking liquid.
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