Garlic crush or finely cut and lightly fry in oil.
Then put the peeled shrimp and fry for 2 minutes on each side. Pour balsamic vinegar, mix and turn off the heat.
Cook the rice. It can be prepared in advance and kept in the refrigerator. To do this, rice (I used brown rice firm “Mistral”) washed in cold water, let the water drain and put in a deep pan, where the pre-melted butter. Mix rice well with butter. Then add salt (to taste) and water in a ratio of 1:2 ( take 2 cups of water on a glass of rice). Close the lid and cook over low heat until the water evaporates completely.
In a baking dish put a layer of rice (1 Cup of finished rice).
Then washed and pressed spinach. Top sprinkle with nutmeg, salt and pepper.
Now put a layer of cut in half tomatoes and mozzarella balls.
Then put the shrimp and pour the garlic butter, which remained after frying. And on top of the remaining halves of tomatoes and mozzarella. Cover with foil and put in a preheated oven to 180ºC (350ºF ) for 30-40 minutes.