Greek flavors are so fresh and tasty, and fish in the slow cooker is so easy! This is a great starter recipe if you’ve never cooked slow-cooked seafood before. I used smaller, frozen raw shrimp this time, but you can also use large or jumbo shrimp, whichever you prefer.
- 1 (8-ounce) bottle clam juice or fish stock
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds raw shrimp, peeled, deveined and tails removed
- 2 cups cooked plain white or brown rice (leftover or plain microwave-ready rice is fine)
- 1/2 (6-ounce) package baby spinach
- 1/2 cup feta cheese (optional, or use less to your taste)
- 1/4 cup pitted, sliced kalamata olives
- 2 tablespoons chopped fresh Italian parsley
- Stir together the first seven ingredients (clam juice through pepper) in the slow cooker crock.
- Add the shrimp and stir to coat the shrimp with the liquid.
- Cover and cook 1 1/2 hours on LOW.
- Stir in the rice. Cover and cook another 1 hour on LOW.
- Just before serving, stir in the spinach, feta and olives. Divide the casserole between bowl and garnish with the parsley.
Dairy Free Version: Omit the feta cheese