Light and flavorful, this shrimp dish is perfect for a quick, yet spectacular one-dish meal. I serve it in a bowl to capture all the flavorful cooking juices poured over the top.
Course: Main Dish - with meat
¼cupextra virgin olive oil
¼cupbrown sugarlightly packed
½teaspooncrushed red pepper flakes
2cupsslivered fresh spinach
1lb.raw shrimppeeled and deveined
Several hours before you plan to prepare the shrimp bowl, combine the sauce ingredients to let the spices soften and blend. Using a medium saucepan stir together the lemon juice, oil, sugar, Worcestershire sauce, Italian seasoning, rosemary, garlic, pepper and red pepper flakes.
Cook rice according to package directions.
Ten minutes before serving time, bring spice mixture to a boil; add shrimp and cook until shrimp are opaque (3-5 minutes).
To serve - divide the rice evenly between the four bowls and then top each bowl of rice with ½ cup spinach. Top with even amounts of shrimp and sauce.
Combine the sauce ingredients the morning before, or at least a few hours before making this dish so the rosemary softens. If you try to rush this step, your guests will be picking stiff twigs of rosemary from their teeth during dinner…not good. If you make your rice ahead time, this dish can come together in ten minutes.This recipe was adapted from The Best of Simply Colorado Cookbook - Colorado Dietetic Association
Sweet and Spicy Shrimp Bowl https://lifeintheboat.com/sweet-spicy-shrimp-bowl/