Gluten-free Greek-style Shrimp Recipe

by Sandy Kirby Quandt

This gluten-free Greek-style shrimp recipe has loads of flavor blended together for the perfect meal.

  • 8 oz quinoa or rice
  • 1 small eggplant
  • 1 medium red onion
  • 1 1/2 cups shredded carrots
  • 3 tablespoons olive oil
  • 12 oz shelled and deveined shrimp, thawed if frozen
  • 1/4 teaspoon each salt and pepper
  • 5-6 oz baby spinach
  • 3/4 cup crumbled feta cheese

Cook quinoa or rice according to package directions. Set aside.

Cut eggplant in 1/4 inch thick rounds. Stack a few at a time, and cut into 1/4 inch wide strips. Cut onion in thin wedges.

Add oil in large nonstick skillet and heat over medium-high heat.

Add eggplant, onion and carrots. Cook, stirring occasionally, 4 minutes, or until eggplant is almost tender.

Stir in shrimp, salt and pepper. Cover and cook 2-3 minutes until shrimp are just cooked through.

Add spinach, stir until wilted.

Sprinkle with feta.

Spoon over quinoa or rice.

Enjoy!

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I wish you well.

Sandy

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Gluten-free Thai Spaghetti

by Sandy Kirby Quandt

Pilot made this the other evening. If you are looking for something spicy, a little different, easy to make, and delicious, this could be it.

  • 8 oz gluten-free spaghetti noodles, oil for the cooking water
  • 1 tablespoon vegetable oil
  • 8 oz sliced mushrooms
  • 2 cups pre-shredded carrots
  • 1/2 pound peeled and deveined medium-size shrimp
  • 4 oz fresh snow peas
  • 8 oz Thai peanut sauce
  • 1 lime

Bring a large post of water to a boil over high heat. Add approximately 1 tablespoon vegetable oil to the water to keep the noodles from sticking together.

Stir in the spaghetti. Reduce heat to medium-high and cook the spaghetti until al dente, about 9 minutes. Check your noodles often, as gluten-free noodles can cook quickly and become mushy.

Meanwhile, heat the rest of the oil in a large skillet over medium-high heat. Add the mushrooms and carrots and cook, stirring, about 3 minutes.

Add the shrimp and cook, stirring, until they turn pink and opaque and are cooked through. About 3 minutes.

 

 

During the last 2 minutes of the spaghetti cooking time add the snow peas to the pot and cook until they turn bright green and are crisp-tender.

Add the peanut sauce to the shrimp in the skillet, stir to mix, then cook until the peanut sauce is just heated through.

Drain the spaghetti and snow peas well.

 

Ladle the spaghetti and snow peas into a serving bowl. Spoon the sauce over them.

Squeeze some lime juice over the top of each serving.

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

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