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
S&P
2 tablespoons of butter
EVOO- 1-2 tablespoons
Tablespoon of paprika
Teaspoon of garlic and onion powder
Tablespoon of dried parsley
Crumbled feta
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.
