Step 1

Heat a large straight sided pan over medium-high heat. Addthe oil and heat another 30 seconds. Add the shallots to the hot oil and cook,stirring often until soft and fragrant, about 1 minute. Add the drainedtomatoes and season with 1/2 teaspoon salt. Cook the tomatoes, gently crushingwith the back of a wooden spoon, until the juices are thick, about 3 minutes.Stir in the rice and coat in the tomatoes. Cook for 3 minutes to toastslightly. Add the vegetable broth, water and 1/2 teaspoon salt. Bring to aboil. Reduce the heat to maintain a gentle simmer. Cover and simmer until therice is still al dente and there is still some liquid left in the pan, about 10minutes.

Step 2

Meanwhile, in a bowl, season the shrimp with the remaining1/2 teaspoon salt, oregano and red pepper flakes. Nestle the shrimp into therice, and sprinkle with the spinach. Cover and continue to cook until theshrimp are opaque all the way through, another 7 to 10 minutes. Fluff the riceand sprinkle with the basil.