Spinach Rice with Shrimp

 INGREDIENTS:

1. Basmati Rice 2 cups (cooked and cooled)
2. Shrimp 10-12 (cleaned and deveined)
3. Spinach Leaves 2 cups
4. Oil 1 tbsp
5. Butter 1 tbsp
6. Cumin Seeds 1 tsp
7. Onion 1 large, finely sliced
8. Green Chili 1-2 finely chopped
9. Ginger Paste 1 tsp
10. Garlic 5-6 cloves minced
11. Turmeric Powder 1/2 tsp
12. Salt and Black Pepper Powder to taste

METHOD:

Serving Size: 4-5

Blanch the spinach leaves for 30-40 seconds. Transfer immediately to ice-cold water to retain the green color. Drain and blend into a smooth paste.

Sauté the shrimps on medium-high heat per side until just pink. Season them with salt and pepper. Remove and set aside.

In the same pan, melt the butter, add cumin seeds, and let them splutter.

Add the onion and garlic, and sauté until the onion turns translucent. Add green chili and ginger paste and cook until aromatic. 

Stir in the spinach puree, turmeric and salt. Cook uncovered on medium heat for 2-3 minutes. Avoid overcooking to maintain the vibrant green color.

Add the cooked rice and gently fold until evenly coated with the spinach mixture.

Return the shrimp to the pan and toss lightly.

Serve hot, topped with fried cashews paired with cucumber raita or plain curd, lemon wedges and papad.