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GARLIC SHRIMP WITH WILTED SPINACH & SPANISH RICE MADE WITH V8® SPICY HOT VEGETABLE JUICE
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 12g
24%
Vitamin A 55%
Vitamin C 49%
Calcium 14%
Iron 36%

garlic shrimp with wilted spinach & spanish rice made with v8® spicy hot vegetable juice

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

  • Total time: 60 minutes
  • Servings: 6
Ingredient Weight Measure
olive oil wtf
weight_quantity
 2 tbsp.
onion , diced wtf
weight_quantity
3.5 oz. 		1 cup
celery , diced wtf
weight_quantity
3.5 oz. 		1 cup
long grain white rice , unprepared wtf
weight_quantity
14. oz. 		2 cup
V8® Spicy Hot Vegetable Juice wtf
weight_quantity
 1 cup
water wtf
weight_quantity
 3 cup
kosher salt wtf
weight_quantity
 0.5 tsp.
olive oil wtf
weight_quantity
 1 tbsp.
garlic , peeled, slivered wtf
weight_quantity
 1 tbsp.
Spicy Hot V8® wtf
weight_quantity
 1 cup
whole roasted tomatoes wtf
weight_quantity
16. oz. 		2 cup
kosher salt wtf
weight_quantity
 0.5 tsp.
black pepper , ground wtf
weight_quantity
 0.5 tsp.
olive oil wtf
weight_quantity
 1 tbsp.
cherry tomatoes wtf
weight_quantity
8. oz. 		1 cup
olive oil wtf
weight_quantity
 1 tbsp.
baby spinach , oz wtf
weight_quantity
16. oz. 		4 cup
kosher salt wtf
weight_quantity
 0.25 tsp.
black pepper , ground wtf
weight_quantity
 0.125 tsp.
olive oil wtf
weight_quantity
 2 tbsp.
shrimp , 16/20 count, peeled, de-veined wtf
weight_quantity
21. oz. 		30
garlic , peeled, slivered wtf
weight_quantity
 1 tbsp.
lime juice wtf
weight_quantity
 2 tbsp.
cilantro wtf
weight_quantity
 2 tbsp.
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.
 
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.





 
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.



 
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.


 

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.

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

  • Total time: 60 minutes
  • Servings: 6
Ingredient Weight Measure
olive oil 2 tbsp.
onion , diced 3.5 oz. 1 cup
celery , diced 3.5 oz. 1 cup
long grain white rice , unprepared 14.0 oz. 2 cup
V8® Spicy Hot Vegetable Juice 1 cup
water 3 cup
kosher salt 0.5 tsp.
olive oil 1 tbsp.
garlic , peeled, slivered 1 tbsp.
Spicy Hot V8® 1 cup
whole roasted tomatoes 16.0 oz. 2 cup
kosher salt 0.5 tsp.
black pepper , ground 0.5 tsp.
olive oil 1 tbsp.
cherry tomatoes 8.0 oz. 1 cup
olive oil 1 tbsp.
baby spinach , oz 16.0 oz. 4 cup
kosher salt 0.25 tsp.
black pepper , ground 0.125 tsp.
olive oil 2 tbsp.
shrimp , 16/20 count, peeled, de-veined 21.0 oz. 30
garlic , peeled, slivered 1 tbsp.
lime juice 2 tbsp.
cilantro 2 tbsp.
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.
 
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.





 
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.



 
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.


 

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.

Made with:

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