Greek Shrimp Over Lemony Spinach Rice

• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and a pinch of salt. Cook, stirring, until fragrant, 1 minute. • Stir in rice, stock concentrates, and 1¼ cups water (2¼ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in Step 6.

• While rice cooks, in a small bowl, combine sour cream, yogurt, half the garlic powder (you’ll use the rest in Step 5), and a pinch of lemon zest. • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Line a second small bowl with paper towels; set aside. • Heat a drizzle of oil in a large pan over medium-high heat. Add spinach; season with salt and pepper. Cook, stirring, until spinach is wilted, 2-3 minutes. Transfer to prepared bowl; let cool. • Heat another drizzle of oil in same pan over high heat. Add tomatoes; cook, stirring occasionally, until blistered, 2-3 minutes. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.

• Rinse shrimp* under cold water, then pat dry with paper towels. • Heat a large drizzle of oil in pan used for veggies over high heat. Once pan is hot, add shrimp, oregano, remaining garlic powder, salt, and pepper. • Cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes. Remove pan from heat; squeeze juice from one lemon wedge (two wedges for 4 servings) over shrimp. Cover to keep warm.

• Squeeze any excess liquid from cooked spinach, then transfer to a cutting board and roughly chop. • Transfer chopped spinach to pot with rice; add half the dill, remaining lemon zest, a drizzle of olive oil, and a squeeze of lemon juice and stir to combine. Season with salt and pepper.