Karyn Cooks: Shrimp and Creamy Spinach Feta Rice

A big part of the holidays are all of the classic food traditions: turkey, stuffing, ham, Christmas cookies. Growing up, Christmas dinner was pretty much a repeat of Thanksgiving dinner. It was fine with me because those were the two times of the year, we were treated to use a sumptuous feast (where every item was a favorite).

However, after the holidays, it is time for something a little different ... and that's what this dish is. It's healthy. It's easy. It is a complete departure from most traditional holiday fare. So when you are tried of trying to find ways to work with turkey and ham leftovers, try this.

Serves: 6
Prep Time: 15 mins
Cook Time: 30 mins

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.

* Feta cheese comes in some tasty varieties, so if you are feeling adventurous, change up the cheese for a slightly different taste.