Garlicky Shrimp with Spinach and Rice Pilaf

Ingredients

For the Shrimp:

• 1 - 1 ½ lbs frozen Argentinean Red Shrimp (thawed)
• 3 tablespoons extra virgin olive oil
• 3 tablespoons butter
• ½ - ⅔ cup bottled clam juice
• ½ - ⅔ cup dry white wine
• 2-3 cloves garlic, microplaned
• Juice of 1 medium lemon
• 1 medium shallot, minced
• 2 handfuls baby spinach, stems removed

For the Rice:

• 2 cartons takeout rice (or frozen cauliflower rice, thawed)
• 2 tablespoons - ¼ cup LS chicken stock
• 1 medium onion, diced
• 3-4 celery stalks, finely diced
• 1 red bell pepper, diced (or any color sweet)
• 2-3 tablespoons butter
• 1 clove garlic, microplaned
• Salt and pepper to taste
• Maldon salt to finish

Instructions

1. 1
   Heat a skillet to medium high, add the butter and cook the onions for a minute.
2. 2
   Add the celery, cook for another minute.
3. 3
   Add the pepper and cook for another minute or two.
4. 4
   Add the garlic and then stir in the rice and a little bit of the chicken stock. Turn the heat to low and cover.
5. 5
   Start the shrimp. Check the rice when the shrimp is done. If it is too dry add a bit of butter and stock. If making it low carb and using the cauliflower rice, the thawed rice needs to be as dry as possible before cooking.
6. 6
   Add the minced shallots and cook for a couple minutes and then add the garlic and red pepper flake.
7. 7
   Add the the wine and let it cook for another couple minutes.
8. 8
   Add the clam and lemon juice and let it simmer for until the sauce reduces a bit, maybe 6-8 minutes.
9. 9
   Finally add the Shrimp and cook for 2-3 minutes then stir in the spinach and turn of the heat. Ladle the shrimp and sauce over the pilaf.