Grilled Gulf Shrimp with Buttered Basmati Rice, Sautéed Spinach & Ancho Butter Sauce

About this recipe

Experience a flavorful fusion with grilled Gulf shrimp nestled over buttery basmati rice and tender sautéed spinach. The ancho butter sauce adds a spicy kick that balances beautifully with the delicate shrimp. Perfect for a special occasion or a delightful dinner.

Ingredients

• 1 lb gulf shrimp, peeled and deveined
• 2 cups basmati rice
• 4 cups water
• 4 tbsp unsalted butter, divided
• 4 cups fresh spinach
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ancho chili powder
• 1 tbsp lime juice
• Salt and pepper to taste

Directions

1. 1

   Preheat the grill to medium-high heat.

2. 2

   Bring water to a boil in a saucepan, add rice, reduce heat to low, cover, and simmer for 15 minutes. Stir in 2 tbsp butter and salt; cover to keep warm.

3. 3

   Heat olive oil in a skillet, sauté garlic for 1 minute, add spinach, cook until wilted, and season with salt and pepper. Set aside.

4. 4

   Combine remaining butter, ancho chili powder, and lime juice in a bowl.

5. 5

   Season shrimp with salt and pepper, grill for 3 minutes per side until cooked through. Remove from grill.

6. 6

   Divide rice among plates, top with spinach and shrimp, then drizzle with ancho butter sauce.