Friday, April 29, 2016

Creamy, Dreamy Rice with Shrimp

We happen to have several bachelors that are regular customers and this recipe is being posted for Mr. "Indiana" Jones.  (He knows who he is.)

This recipe is a very simple recipe for the person who really wants to fix something really quick and easy. Bear in mind, though, that even if it is simple, it does taste very good and it looks pretty.

Give it a try and let me know what you think.

I can't take full credit for this recipe because I originally tasted it at a
 pot-luck dinner and was only given a general idea of how it was made. I played with the ingredients and after adding the Olive Oil and Balsamic Vinegar I chose, I was satisfied with the taste and presentation.

Creamy, Dreamy Rice with Shrimp


2 cups cooked white rice
1 Tablespoon Joe and Son’s Milanese Gremolata Olive Oil
16 ounces of sliced, cleaned white mushrooms
3 cloves garlic, finely chopped
1 pound raw medium size shrimp, peeled, deveined and tail removed
1 8 oz container of chive and onion flavored cream cheese
Red pepper flakes to taste
1 10 oz package of baby spinach leaves, washed and dried
1 Tablespoon of Joe and Son’s Grapefruit Balsamic Vinegar
Paprika for garnish
Salt and pepper to taste


Heat the Olive Oil to a medium heat in a medium sized pan. Add the mushrooms and garlic to the pan and cook over low heat until the released liquid has evaporated.

Add the cleaned shrimp, stir until the shrimp are pink and cooked.

Now add the cream cheese and stir until it melts and becomes creamy.

Stir in the baby spinach leaves and cook over low heat until they become soft and limp.

Drizzle the Grapefruit Vinegar over the mixture and stir.

Fold in the white rice and mix well.

Sprinkle with Paprika.

Serve hot.


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