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.
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