Back in the day when I use to take customers to lunch I would frequent a place that provided me the inspiration for this dish. I order it every time and always recommend it to those who dine with me. I’ve made it a few times now and change out some of the vegetables. I prefer using asparagus in place of the squash shown below. I prefer my version as I can control the sodium and use much less butter.
1 box of wild rice cooked according to package
1 lb. of shrimp peeled and deveined
1/2 onion- diced
2 cloves of garlic- minced
Asparagus- chopped on a diagonal about 3/4 an inch in size
1/2 jar of sun dried tomatoes- chopped
10 black olives- diced
6 artichokes- chopped
A small bag of baby spinach or half of a large bag
1/4 cup of chicken stock
2 tablespoons of butter
EVOO- 1-2 tablespoons
Tablespoon of paprika
Teaspoon of garlic and onion powder
Tablespoon of dried parsley
Cook rice according to package as it takes 30 minutes. Meanwhile season the shrimp with S&P, paprika, parsley, garlic and onion powder and set to side.
Pour evoo into skillet. On medium heat add onion to a skillet and cook for 3-4 minutes then add garlic and cook for 30 more seconds. Add the asparagus and sauté for 2-3 minutes. Add tomatoes, olives, artichokes, and cook for a minute. Add spinach and season with just a little S&P. Pour in broth to help the spinach wilt. Do not let the spinach in long. Remove vegetables to a plate after spinach wilts (no more than a minute or two).
Add butter and garlic to skillet and cook 30 seconds. Add shrimp and cook until slightly browned. I like my shrimp well done so I cooked them for about 6-8 minutes.
Put rice in the bottom of a bowl then top with vegetables, shrimp, and feta.
I cook a lot at night once my kids are in bed. So if not eating this right away do not top with feta and store like this.