Grilled Gulf Shrimp Buttered Basmati Rice Sautéed Spinach Ancho Butter Sauce
colin lee
over 1 year ago
A delicious and flavorful dish featuring grilled gulf shrimp served over buttered basmati rice and sautéed spinach, topped with a rich and spicy ancho butter sauce.
Cooking Time
30 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
450
Protein
30g
Fat
20g
Sat Fat
10g
Carbs
40g
Chole
200mg
Fiber
2g
Sugar
1g
Sodium
500mg
Ingredients
- 1 lb gulf shrimp, peeled and deveined
- 2 cups basmati rice
- 4 cups water
- 4 tbsp butter
- 4 cups fresh spinach
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ancho chili powder
- 1/2 cup unsalted butter, melted
- 1 tbsp lime juice
- Salt and pepper to taste
Instructions
- 1. Preheat grill to medium-high heat.
- 2. In a medium saucepan, bring water to a boil. Add basmati rice and reduce heat to low. Cover and simmer for 15-20 minutes, or until rice is tender and water is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and stir in 2 tablespoons of butter. Set aside.
- 3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes, until fragrant. Add spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
- 4. In a small bowl, combine melted butter, ancho chili powder, and lime juice. Stir until well combined.
- 5. Season shrimp with salt and pepper. Grill shrimp for 2-3 minutes per side, or until cooked through and slightly charred. Remove from grill and set aside.
- 6. To serve, divide buttered basmati rice among plates. Top with sautéed spinach and grilled shrimp. Drizzle with ancho butter sauce.
- 7. Enjoy!
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