Garlic Lemon Shrimp with Tomato Spinach Rice

• shrimppeeled and deveined20 oz
• long-grain white rice.3 cup
• diced tomatoesdrained2 can
• baby spinach.6 oz
• garlic cloveminced4
• lemonhalved1
• canola oil.4 tsp
• dried oregano.1 tsp
• kosher salt.1 tsp
• black pepper.1/2 tsp

Instructions

1. 1Rinse the rice until the water runs mostly clear. Add it to a saucepan with the package-directed amount of water, bring to a boil, cover, reduce the heat to low, and simmer until tender; let it stand covered briefly, then fluff. Taste for tenderness before serving.
2. 2Pat the shrimp dry and season both sides with the kosher salt and black pepper. Do not rinse the shrimp. Wash the board, knife, and your hands with soap and water before touching other ingredients.
3. 3Heat the canola oil in a skillet over medium heat until shimmering. Add the garlic and oregano with a small pinch of salt and cook until fragrant, about 30-60 seconds.
4. 4Add the diced tomatoes and cook until bubbling and slightly reduced, about 3-4 minutes; taste for seasoning and adjust with salt if needed.
5. 5Add the shrimp in a single layer and cook until pearly and opaque, turning once, about 2-3 minutes per side. Stir in the baby spinach and cook until wilted, about 1-2 minutes; confirm the shrimp are pearly and opaque before serving.
6. 6Squeeze the lemon over the skillet, taste and adjust with black pepper and salt, and spoon the shrimp mixture over the rice.