Shrimp Avgolemono with Spinach #SundaySupper
  • 1 Pound of Shrimp, cleaned and deveined
  • 8 Cups (2 Quarts) of Chicken Stock, Fish Fumet or a mix of the two
  • ⅔ Cup of Arborio Rice, brown Rice, barley or Farro
  • 1.2 Cup of Fresh Lemon Juice
  • 2 Large Eggs
  • 1 Bunch of Spinach, washed, stemmed and chopped
  • 1 tablespoon of Fresh Dill, chopped fine plus more for garnish
  • Sea Salt and freshly Ground Pepper to taste
  1. Bring the Stock to a boil in a 5 quart saucepan or Dutch Oven over medium high heat. Reduce the heat to low until the liquid is simmering. Add the shrimp and simmer until the shrimp is pink and barely cooked through. Remove the shrimp from the broth with a slotted spoon into a bowl and set aside to cool. Keep the broth at a simmer and add the rice (or grain of choice). Simmer the rice until done, 20 minutes for white rice, longer for brown rice, barley or faro.
  2. Meanwhile, select 4 – 12 whole shrimp to garnish the soup and set aside. Slice the remaining shrimp on a bias; you should have about 2 cups +/-.
  3. In a small bowl, beat the lemon juice and eggs together. Pout 2 cups of broth slowly into the bowl, whisking continuously. Once the broth and egg are incorporated, slowly pour the mixture into the pot of rice, whisking it to blend well.
  4. Add the shrimp, spinach and dill to the pot and stir to blend. Simmer 1 – 2 minutes, stirring constantly to wilt the spinach. Season to taste with salt, pepper and additional dill, if needed. Serve immediately in warmed bowls garnished with the reserved shrimp and dill sprigs.
Recipe by Monica's Table at