- ⅓ cup rice, uncooked
- ⅔ cup water or vegetable broth
- juice from 1 blood orange
- juice from half a juicy lemon
- 1 teaspoon harissa
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ¼ to 1/3 cup olive oil
- about 10 medium shrimp, tails removed
- 2 handfuls of baby spinach
Prepare the rice according to the package directions. While the rice simmers, make the shrimp marinade: Whisk together the orange and lemon juice, harissa, oregano, and salt, then whisk in the olive oil until it is emulsified and there is enough liquid in the bowl to submerge the shrimp. Add the shrimp to the marinade and set aside.
When the rice is about five minutes from being done, heat a medium skillet over medium-high heat. When it’s hot, use tongs or a fork to pull the shrimp out of the marinade and add to the skillet. You want some of the marinade to stay on the shrimp to create a little bit of a sauce in the pan, but you don’t want to add all of the marinade.
Cook the shrimp for about two or three minutes, then slip them over and cook for another three minutes or so, or until they’re cooked through. The rice should be about done, so remove it from the heat and add it to the same skillet with the shrimp. Stir in the fresh spinach and stir until everything is warm through and mixed up and the spinach begins to wilt. Season to taste with salt and pepper and you’re set.