Tuesday, May 17, 2011

Shrimp Scampi with Rice and Spinach

Contributed by Dawn Marie Hamilton

Gardening is one of my many hobbies. The other day I was at the garden center, ogling this plant and that, when I found the cinnamon basil plant pictured above. Of course, I had to have it. I took the herb home, snipped off a few of the spicy-sweet leaves and used them in a romantic shrimp scampi dinner for two.


3/4 cup brown rice
2 cups spinach, chopped
3 tablespoons butter
3 tablespoons olive oil
8 cloves garlic, minced
½ pound shrimp
6 leaves basil, minced
¼ teaspoon dried mustard
1 tablespoon freshly squeezed lemon juice
black pepper

1. Add rice to two cups boiling water, cook on medium heat (low boil) with no lid for 30 minutes. Stir in spinach, cover with lid, remove from heat and set aside.

2. Melt butter in sauté pan. Add olive oil and garlic and stir over low-medium heat to flavor oil. Raise heat to medium, add shrimp, basil, mustard and lemon juice, and stir often until shrimp is opaque and cooked through.

3. Drain rice in colander. Split rice and spinach between two bowls. Pour scampi over top of rice mixture and sprinkle with pepper to taste.

Serve with white wine. Enjoy!


  1. What an exotic herb for a scampi, Dawn. I'm always looking for new shrimp ideas, and this one sounds delicious. I like that it's made with brown rice, and shrimp, spinach, and basil are some of my favorite ingredients.

  2. The cinnamon basil tastes great, Pat. And the plant is pretty with dark, reddish purple stems and markings on its leaves. We love seafood and keep a large bag of frozen shrimp in the freezer for impromptu meals.

    BTW: Plant cinnamon basil near tomatoes to help reduce insect pests. :)

  3. We'll be trying this one, Dawn. Shrimp, garlic and spinach ~ how can one go wrong?! With being away (got home last evening), we need to restock our fridge and freezer, and haven't even begun to plant any flowers or herbs yet!