Shrimp and Rice

Shrimp and Rice

Ingredients

Makes: 6 servings
Cook: HIGH 3 hours
  • 3 cups water
  • 1 bag (14-ounce) frozen cooked medium shrimp
  • 2 cups converted long-grain rice, Uncle Ben’s®
  • 1 container (8-ounce) frozen fish stock, thawed, Perfect Addition®
  • 1 bottle (8-ounce) clam juice, Snow’s®
  • 1 can (6-ounce) hollandaise sauce, Aunt Penny’s®
  • 3 tablespoons bottled lemon juice, ReaLemon®
  • 1 package (10-ounce) frozen chopped spinach, C&W®
  • Grated Parmesan cheese, DiGiorno®
 

Directions

  In a 5-quart slow cooker, stir together water, shrimp, rice, fish stock, clam juice, hollandaise sauce, and lemon juice until thoroughly combined. Cover and cook on HIGH heat setting for 3 hours. To serve, place spinach in a microwave-safe bowl. Cover and microwave on high setting (100% power) for 6 to 8 minutes. Drain. Let stand until cool enough to handle; squeeze out excess liquid. Stir spinach into rice mixture in slow cooker. Serve with Parmesan cheese.
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