Shrimp and Spinach Soup With Roasted Garlic

• 1 pound large shrimp
• 4 cups cooked white rice
• 1/2 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice
• 4 cups chicken broth (see recipe)
• 1 1/2 teaspoons salt
• Freshly ground pepper to taste
• 4 cups stemmed fresh spinach leaves, finely chopped
• 12 cloves roasted garlic, peeled

1. Bring a large pot of water to a boil.
2. Reduce heat so the water simmers.
3. Add the shrimp and cook until they turn pink, about 3 minutes.
4. Drain, peel and devein the shrimp.
5. Cut them in half, crosswise and set aside.
6. Place the rice in a mixing bowl and toss with the lemon rind and lemon juice.
7. Pour the chicken broth in a saucepan and bring to a simmer.
8. Season with the salt and pepper to taste.
9. Mound the rice mixture in the center of 4 soup plates.
10. Top with the chopped spinach.
11. Place the shrimp over the spinach.
12. Divide the roasted garlic among the bowls and ladle the broth around the rice.
13. Serve immediately.

shrimp, white rice, lemon rind, lemon juice, chicken broth, salt, freshly ground pepper, fresh spinach leaves, garlic

Taken from cooking.nytimes.com/recipes/4265 (may not work)