Shrimp and Wild Rice Skillet

• Gluten free

• Meat

  • 3 slices Bacon

• Seafood

  • 1 lb 16/20 count jumbo shrimp, jumbo

• Produce

  • 4 cups Baby spinach, loosely packed
  • 2 cloves Garlic
  • 2 Green onions
  • 1/2 Lemon
  • 1 Vine-ripened tomato

• Canned Goods

  • 1 3/4 cups Chicken broth

• Pasta & Grains

  • 1 cup Brown rice blend, wild

• Baking & Spices

  • 2 tbsp Brown sugar
  • 2 tbsp Salt
  • 1 Seasoned salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Butter or ghee

• Liquids

  • 4 cups Water

Found on iowagirleats.com

Description

Ingredients

• 1-3/4 cups chicken broth, divided
• 1 cup wild-brown rice blend (I like Lundberg Farms)
• 4 cups cold water
• 2 Tablespoons brown sugar
• 2 Tablespoons salt
• 1lb 16/20 count jumbo shrimp, peeled and deveined
• seasoned salt and pepper (see notes for seasoned salt recipe)
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons butter or ghee
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 vine-ripened tomato, seeded then chopped
• 4 cups loosely packed baby spinach, roughly chopped
• 3 slices bacon, chopped
• 1/2 lemon

Directions

• Bring 1-1/2 cups chicken broth and rice to a boil in a saucepan then place a lid on top, turn heat down to low, and then simmer until rice is tender, 45-50 minutes. Add cold water, salt, and brown sugar to a large bowl then stir to combine. Add shrimp then let sit in brine while rice cooks. When rice has 10 minutes left, drain then rinse shrimp, and then pat very dry with paper towels. Heat 1 Tablespoon oil in a large skillet over medium-high heat. Add half the shrimp, season with seasoning salt and pepper, and then saute until cooked through, 1-2 minutes per side. Remove shrimp to a plate then saute remaining shrimp in remaining 1 Tablespoon oil, and then remove to plate. Turn heat down to medium then melt butter in skillet. Add green onions then saute until tender, 1-2 minutes. Add garlic then saute for 30 more seconds. Add tomato and spinach, season with seasoned salt and pepper, and then saute until spinach has barely wilted, 1 minute. Add cooked bacon, rice, and remaining 1/4 cup chicken broth to the skillet then simmer until chicken broth has thickened, 2-3 minutes. Drizzle lemon juice over the top, season with more seasoned salt and pepper, and then toss to combine. Serve with cooked shrimp.