Greek flavors are so fresh and tasty, and using the slow cooker is so easy! If you've never cooked seafood in the slow cooker before, this recipe is a great introduction. I used smaller, frozen raw shrimp in my dish, but you can substitute 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
- 1½ teaspoons dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1½ pounds raw shrimp, peeled, deveined and tails removed
- 2 cups cooked white or brown rice
- 2 cups baby spinach
- ½ cup feta
- ¼ cup Kalamata olives, pitted and sliced
- 2 tablespoons fresh Italian parsley, chopped
- Stir together clam juice or fish stock, olive oil, lemon juice, garlic, oregano, salt and pepper in slow cooker crock.
- Add shrimp and stir to coat with liquid.
- Cover and cook 1½ hours on low heat setting.
- Stir in cooked rice, cover and cook an additional 1 hour on low heat setting.
- Stir in spinach, feta and olives. Spoon into 4 bowls and garnish with parsley. Serves 4.