This dish is fantastic.
That is all.
Savory Shrimp over Rice
Ingredients:
2 tablespoons of butter
6 cloves garlic, finely minced
1 pound of shrimp, deveined and shelled
1 small onion diced
5 ounces of sun-dried tomatoes packed in oil, drained and cut into strips, reserve 1 teaspoon of oil
1 teaspoon of anchovy paste
1 tablespoon fish sauce
1 3/4 cups of half-and-half, low-fat
salt and pepper to taste
3 cups of baby spinach, ends trimmed and roughly chopped
2/3 cups of grated Parmesan cheese
1 teaspoon of cornstarch mixed with 1 tablespoon of water
1 tablespoon of mixed dried Italian herbs
1 tablespoons of fresh chopped parsley
Directions:
Melt the butter in a sauté pan until hot and simmering at the garlic and cook until softened. Add the shrimp and cook until shrimp are opaque. Transfer them to a plate and keep warm.
Back in the pan add the onion, the teaspoon of anchovy paste, the fish sauce and white wine and simmer. Reduce the sauce by half then add the sun-dried tomatoes and reserved oil. Reduce the heat and add half-and-half and bring to a simmer. Season with salt and pepper and add the spinach and the cheese and the cornstarch. Bring mixture to a simmer and then add the shrimp and the herbs. Cook until thickened. Serve over cooked rice.
Photo How-To:
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