Sunday, May 17, 2009

Shrimp with Green Rice

1 (14.5 oz) can chicken broth
3TBL butter, divided
1 c long grain rice
1 c each: chopped asparagus and fresh spinach
1/4 c chopped green onion
1 lb medium shrimp, peeled and deveined
Garlic salt and chopped fresh basil to taste

Bring broth and 1 TBL butter to a boil in a medium saucepan. Add rice, reduce heat and simmer, covered, for 20 minutes. Quickly stir in asparagus, spinach and onions; cover an let stand for 5 minutes. Meanwhile, melt remaining butter in a large skillet; stir in shrimp and cook, stirring frequently, until shrimp is pink. Season rice and shrimp with garlic salt and basil; top rice with cooked shrimp. Makes 4 servings.

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