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GARLIC SHRIMP WITH WILTED SPINACH & SPANISH RICE MADE WITH V8® SPICY HOT VEGETABLE JUICE

Made With:
Nutrition Facts
Serving Size
SERVING(5 SHRIMP, 1 CUP RICE, --CUP SPINACH)
Amount Per Serving
Calories 470
% Daily Value
Total Fat 16.8g
26%
Saturated Fat 2.4g
12%
Cholesterol 35mg
12%
Sodium 822mg
34%
Total Carbohydrate 66.4g
22%
Dietary Fiber 5.1g
20%
Protein 11.9g
24%
Vitamin A 55%
Vitamin C 49%
Calcium 14%
Iron 37%
Total Time

60 min.

Serving & Size

SERVING(5 SHRIMP, 1 CUP RICE, --CUP SPINACH)

Yields

Garlic marinated shrimp are sautéed and served atop a flavorful Spanish style rice to create a filing and unforgettably flavorful meal

Nutrition Facts

Nutrition Facts
Serving Size
SERVING(5 SHRIMP, 1 CUP RICE, --CUP SPINACH)
Amount Per Serving
Calories 470
% Daily Value
Total Fat 16.8g
26%
Saturated Fat 2.4g
12%
Cholesterol 35mg
12%
Sodium 822mg
34%
Total Carbohydrate 66.4g
22%
Dietary Fiber 5.1g
20%
Protein 11.9g
24%
Vitamin A 55%
Vitamin C 49%
Calcium 14%
Iron 37%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil 2  tbsp.
onion, diced 4 oz. 1  cups
celery, diced 4 oz. 1  cups
long grain white rice, unprepared 14 oz. 2  cups
Made With:

Product

V8® Spicy Hot Vegetable Juice

View Product
V8® Spicy Hot Vegetable Juice 1  cups
water 3  cups
kosher salt 1/2  tsp.
To Prepare Rice;

1. In a large sauce pot, heat olive oil. Sauté onions and celery until light brown.

2. Add rice, V8® Spicy Hot Vegetable Juice, water and salt.

3. Cook rice on low to medium heat until al dente. Fluff with a fork. Reserve and keep warm.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.
 
Weight Measure
olive oil 1  tbsp.
garlic, peeled, slivered 1  tbsp.
Made With:

Product

V8® Spicy Hot Vegetable Juice

View Product
V8® Spicy Hot Vegetable Juice 1  cups
whole roasted tomatoes 16 oz. 2  cups
kosher salt 1/2  tsp.
black pepper, ground 1/2  tsp.
To Prepare Tomato Sauce:
 
1. In a medium sauce pot heat olive oil.  Add garlic, V8® Spicy Hot Vegetable Juice and whole roasted tomatoes.

2. Add salt and pepper. Simmer for 30 minutes. Using blender, puree until smooth. Reserve and keep warm.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.





 
Weight Measure
olive oil 1  tbsp.
cherry tomatoes 8 oz. 1  cups
To Prepare Blistered Tomatoes:

1. In medium sauté pan heat olive oil . Add grape tomatoes. Cook on high heat for 30 seconds. Reserve and keep warm.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.



 
Weight Measure
olive oil 1  tbsp.
baby spinach, oz 16 oz. 4  cups
kosher salt 1/4  tsp.
black pepper, ground 1/8  tsp.
To Prepare Spinach:

1. In a large sauté pan, heat olive oil.  Sauté spinach until wilted. Season with salt and pepper. Reserve and keep warm.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.


 
Weight Measure
olive oil 2  tbsp.
shrimp, 16/20 count, peeled, de-veined 21 oz. 30 
garlic, peeled, slivered 1  tbsp.
lime juice 2  tbsp.
cilantro 2  tbsp.

To Prepare Shrimp:

1. In a large sauté pan, heat olive oil. Sauté shrimp for 2 minutes. Add second measure of garlic until lightly brown.

2. Add lime juice and cilantro. Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

To Serve:

1. Mix 1/2 cup of tomato sauce with rice mixture.

2. Using a #4 scoop, portion 1 cup rice onto center of plate.

3. Top with a #16 scoop, 1/4 cup spinach. 

4. Using tongs, place 5 shrimp around rice.

5. Using a 2 oz. ladle, drizzle 1/4 cup tomato sauce around shrimp.  Garnish with about 1/8 cup. blistered tomatoes. Serve immediately.

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