Lemon Shrimp with Herb Pilaf

By charlotteh371

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

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.