Greek Shrimp Over Lemony Spinach Rice

🥘 Ingredients

• cooking oil
  3 tbsp
• dill
  2 tbsp
• dried oregano
  1 tsp
• feta cheese
  ½ cup
• garlic powder
  1 tsp
• grape tomatoes
  1 c
• jasmine rice
  1 c
• lemon
  1 piece
• olive oil
  1 tbsp
• scallions
  2 pieces
• shrimp
  12 oz
• sour cream
  2 tbsp
• spinach
  2 c
• veggie stock concentrate
  2 units
• yogurt
  2 tbsp

🍳 Cookware

• small pot
• small bowl
• small bowl
• large pan

1. 

   1

   Wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Zest and quarter lemon . Finely chop dill .

   scallions: 2 pieces, lemon: 1 piece, dill: 2 tbsp
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add scallion whites and a pinch of salt. Cook, stirring, until fragrant ⏱️ 1 minutes . Stir in jasmine rice , veggie stock concentrate , and 1¼ cups water. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to use.

   cooking oil: 1 tbsp, jasmine rice: 1 c, veggie stock concentrate: 2 units
3. 

   3

   While rice cooks, in a small bowl , combine sour cream , yogurt , half the garlic powder , and a pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   sour cream: 2 tbsp, yogurt: 2 tbsp, garlic powder: 1 tsp
4. 

   4

   Line a second small bowl with paper towels; set aside. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add spinach ; season with salt and pepper. Cook, stirring, until spinach is wilted ⏱️ 2 minutes . Transfer to prepared bowl; let cool. Heat another drizzle of oil in same pan over high heat. Add grape tomatoes ; cook, stirring occasionally, until blistered ⏱️ 2 minutes . Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.

   cooking oil: 1 tbsp, spinach: 2 c, grape tomatoes: 1 c
5. 

   5

   Rinse shrimp under cold water, then pat dry with paper towels. Heat a large drizzle of cooking oil in pan used for veggies over high heat. Once pan is hot, add shrimp , dried oregano , remaining garlic powder, salt, and pepper. Cook, stirring occasionally, until shrimp are opaque and cooked through ⏱️ 3 minutes . Remove pan from heat; squeeze juice from one lemon wedge over shrimp. Cover to keep warm.

   cooking oil: 1 tbsp, shrimp: 12 oz, dried oregano: 1 tsp
6. 

   6

   Squeeze any excess liquid from cooked spinach, then transfer to a cutting board and roughly chop. Transfer chopped spinach to pot with rice; add half the dill, remaining lemon zest, a drizzle of olive oil , and a squeeze of lemon juice and stir to combine. Season with salt and pepper.

   olive oil: 1 tbsp
7. 

   7

   Transfer spinach rice to a serving platter. Spread out into a wide, thin layer so that rice peeks out under toppings. Top rice with shrimp and tomatoes and drizzle with yogurt sauce. Sprinkle with feta cheese , scallion greens, and as much remaining dill as you like. Divide between plates or serve family style with remaining lemon wedges on the side.

   feta cheese: ½ cup