Shrimp Rockefeller - wistv.com - Columbia, South Carolina |

Recipe from Kim Taylor of Ohio

1-2 pounds of cooked and peeled shrimp
1 box of Uncle Bens long grain wild rice
1-2 bags of ready to eat fresh spinach
2 tbls. olive oil
3 tbls. butter
1 tbls. minced garlic
1 lb of bacon.

Prepare Uncle Ben's long grain wild rice per the box instructions. While the rice is cooking fry up 1 lb. of bacon until crispy, crush into pieces and set aside. Then in a large skillet saute spinach in olive oil, you may use more or less than 2 tbls of olive oil depending on if you use 1 or 2 bags of spinach. I have found that the more spinach the better. Continue to saute spinach until it cooks down. Once the rice is done mix in the bacon and spinach. Remove tails from shrimp and saute shrimp in butter and garlic until hot. Do not saute too long or the shrimp will get tough. Mix shrimp in with the rice, bacon, and spinach and serve.