From the Kitchen: Garlic Shrimp and Greek-Style Green Beans

I use this recipe often and love adding new things to it. Below is the original recipe. From the photo above you can see that I used white rice (I ran out of quinoa and was being bad!) and added zucchini that I needed to use right away. It’s low calorie and high in protein. Enjoy!

Shrimp with Capers, Garlic and Quinoa


  • Olive oil
  • Chopped fresh thyme
  • About 2 tablespoons drained capers
  • 3 garlic cloves
  • 1 ½ pounds large shrimp, peeled and deveined
  • About a tablespoon fresh lemon juice
  • 2 cups cooked Quinoa


Heat oil in a large skillet over medium-high heat. Add thyme, capers and garlic; sauté 1 minute. Add shrimp and lemon juice; sauté 4 minutes or until shrimp are done. Serve shrimp mixture over quinoa.

Greek- Style Green Beans


  • 1 (12 ounce) package trimmed fresh green beans
  • ¼ cup sliced shallots (about 2)
  • Crumbled feta cheese
  • 2 tablespoons fresh lemon juice
  • Olive oil
  • Black pepper


Cook/stem green beans according to package directions. Plunge green beans into ice water. Drain. Place in a large bowl. Add shallots and remaining ingredients; toss well.


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