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Shrimp and Creamy Spinach-Feta Rice

Servings: 6

"Rice to the Rescue!" Recipe Contest Grand Prize Winner- Gloria Bradley (2005)


  2 Tbs vegetable oil

  1/2 cup golden raisins

  1/2 cup julienne strips red bell pepper

  16 oz package fresh baby spinach leaves

  1/2 tsp salt

  1/2 tsp pepper

  1 lb cooked, peeled, deveined medium shrimp, thawed if frozen

  3 cups hot cooked medium or long grain white rice

  1 cup crumbled feta cheese with basil & tomato (or plain)

   Toasted pine nuts or sliced almonds (optional)

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Heat oil in large nonstick skillet over medium heat. Add raisins and bell pepper; sauté 1 minute.

Add spinach, salt and pepper; toss until spinach is just wilted. Add shrimp; sauté 30 seconds

Add hot rice and feta cheese. Toss all ingredients until heated through and cheese is soft and creamy. Top with toasted nuts, if desired.

Calories 297

Total Fat 11.00g 

Cholesterol 74.00mg 

Sodium 540.00mg 

Total Carbohydrate 36.00g 

Dietary Fiber 4.00g 

Protein 15.00g