Shrimp Veggie Rice Skillet Ingredients: • 1 stick (½ cup) unsalted butter (plus 2 extra tablespoons, if desired) • 1 lb shrimp, peeled and deveined • 1–2 tablespoons “Mofo Delicious” seasoning (or your favorite all-purpose seafood seasoning) • 2 cups chicken broth • 2 cups yellow rice (uncooked) • 1 cup grape tomatoes, halved • 1 cup sliced mushrooms • 1 cup diced onions • 2 large handfuls baby spinach Instructions: 1. Cook Shrimp: 1. Warm a large skillet over medium heat and melt 1 stick of butter. 1. Add the shrimp and sprinkle with Mofo Delicious seasoning. 1. Cook for about 3 minutes on each side until shrimp turn pink and are just cooked through. 1. Remove shrimp from the skillet and set aside. 2. Cook Rice: 2. Pour 2 cups chicken broth into the same skillet. 2. Scrape up any browned bits from the pan for extra flavor. 2. Bring the broth to a gentle boil. 2. Stir in 2 cups of yellow rice, ensuring it’s well-mixed. 2. Cover the skillet and let it cook for 15 minutes, or until the liquid is absorbed and the rice is tender. 3. Add Vegetables: 3. Remove the lid and add the grape tomatoes, mushrooms, and diced onions. 3. Stir everything together thoroughly. 3. Cook uncovered for about 3 minutes to soften the veggies. If you’d like, add an extra 2 tablespoons of butter for richness. 4. Finish with Spinach & Shrimp: 4. Add two large handfuls of baby spinach to the pan. 4. Cover for 5 minutes, allowing the spinach to wilt. 4. Take off the lid and give everything one last good mix. 4. Add the cooked shrimp back to the skillet and combine gently. 5. Serve: 5. Give one final stir and serve warm. Enjoy! #EasyRecipes #OnePanMeals #QuickDinners #ComfortFood #HealthyEating - @cowboychrisdorrah