Garlic Shrimp with Tomato Spinach Rice

• shrimppeeled and deveined20 oz
• brown rice1 lb
• frozen spinachthawed and squeezed dry8 oz
• red onionfinely diced1/2 lb
• garlicminced2 clove
• tomato paste2 tbsp
• chicken broth2 cup
• olive oil4 tbsp
• dried rosemary1/2 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the onion and mince the garlic. Pat the shrimp dry and season with half the kosher salt and the black pepper.
2. 2Warm half the olive oil in a saucepan over medium heat. Add the onion and the remaining salt, and cook until translucent and softened, about 3-4 minutes. Stir in the garlic and tomato paste and cook until fragrant and slightly darkened, about 30-60 seconds.
3. 3Add the brown rice, chicken broth, and dried rosemary. Bring to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, about 30-35 minutes. Stir in the spinach during the final 3-4 minutes, until hot and wilted; taste for seasoning.
4. 4Wash the board, knife, and hands with soap and water before touching anything else. Heat the remaining olive oil in a skillet over medium-high heat. Add the shrimp and cook until pearly, opaque, and curled into a C, about 2-3 minutes per side. Taste the rice and adjust with salt and black pepper, then serve the shrimp over it.