| 2 tablespoons vegetable oil |
| 1/2 cup golden raisins |
| 1/2 cup julienne strips red bell pepper |
| 1 6-ounce package fresh baby spinach leaves |
| 1/2 teaspoon salt |
| 1/2 teaspoon pepper |
| 1 pound 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) |
| |
| 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. |
