Garlic Butter Shrimp with Wild Rice

• 180 g, thawed and patted dry — Raw peeled and deveined shrimp
• 205 g (about 1 1/4 cups) — Cooked wild rice
• 50 g (about 2 packed cups) — Raw baby spinach
• 10 g (about 2 tsp) — Unsalted butter
• 5 g, finely grated — Raw garlic
• 5 g (1 tsp) — Pure maple syrup
• 5 g (1 tsp) — Dijon mustard
• 5 g (1 tsp) — Fresh lemon juice
• 4 g (1 tbsp), chopped — Fresh chives
• 0.3 g (about 1/8 tsp) — Ground black pepper
• 0.4 g (about 1/8 tsp) — Fine salt

Method

1. 1Season the shrimpPat the shrimp dry and toss it evenly with the salt and black pepper.Look for: Every shrimp is dry and lightly speckled.Safety: Wash hands and sanitize surfaces after handling raw shrimp.
2. 2Sear the shrimpMelt half the butter over medium-high, add the shrimp in one layer, and cook for 2 minutes per side.4 min · 145°FLook for: The shrimp are opaque, curl into loose C shapes, and reach 145°F.Safety: Verify 145°F and move the shrimp with a clean utensil.
3. 3Remove the cooked shrimpTransfer the shrimp to a clean plate and leave the skillet over medium heat.Look for: The shrimp remain juicy and no raw-shrimp utensil touches the plate.
4. 4Warm the riceAdd the remaining butter, wild rice, and garlic and stir over medium heat for 2 minutes.2 minLook for: The rice is steaming and the garlic smells fragrant.
5. 5Wilt the spinachFold the spinach into the hot rice for 1 minute.1 minLook for: The spinach is fully wilted and no liquid pools in the skillet.
6. 6Make the glazeStir the maple syrup, Dijon, and lemon juice through the rice for 30 seconds.30 secLook for: A thin glossy coating covers the rice.
7. 7Return the shrimpAdd the cooked shrimp, toss for 1 minute, remove from the heat, and finish with chives.1 minLook for: The shrimp and rice are evenly glazed and the chives remain bright.Safety: Refrigerate leftovers within 2 hours.