3 cups water
1 bag (14-ounce) frozen cooked medium shrimp
2 cups converted long-grain rice, Uncle Ben’s®
1 container (8-ounce) frozen fish stock, thawed, Perfect Addition®
1 bottle (8-ounce) clam juice, Snow’s®
1 can (6-ounce) hollandaise sauce, Aunt Penny’s®
3 tablespoons bottled lemon juice, ReaLemon®
1 package (10-ounce) frozen chopped spinach, C&W®
Grated Parmesan cheese, DiGiorno®
In a 5-quart slow cooker, stir together water, shrimp, rice, fish stock, clam juice, hollandaise sauce, and lemon juice until thoroughly combined.
Cover and cook on HIGH heat setting for 3 hours.
To serve, place spinach in a microwave-safe bowl. Cover and microwave on high setting (100% power) for 6 to 8 minutes. Drain. Let stand until cool enough to handle; squeeze out excess liquid. Stir spinach into rice mixture in slow cooker.
Serve with Parmesan cheese.