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Best Greek-Style Spinach Rice with Shrimp and Dill
Ingredients
  • 2 TABLESPOONS SALTED BUTTER
  • 2 5-OUNCE CONTAINERS BABY SPINACH
  • 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE
  • 2 MEDIUM SHALLOTS, HALVED AND THINLY SLICED
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 1½ CUPS LONG-GRAIN WHITE RICE, RINSED AND DRAINED
  • 1 POUND EXTRA-LARGE (2½5 PER POUND) SHRIMP, PEELED (TAILS REMOVED), DEVEINED AND PATTED DRY
  • 1 CUP LIGHTLY PACKED FRESH DILL, ROUGHLY CHOPPED
  • 1 TEASPOON GRATED LEMON ZEST, PLUS 3 TABLESPOONS LEMON JUICE
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