Light and summery, the salty feta paired with shrimp makes you feel like you’re dining seaside. If you can’t do cow’s dairy, you can probably find goat’s or sheep’s feta. If you can’t do any dairy, you can substitute roasted red peppers instead.
1/2 a medium shallot, diced
About 24 medium-large shrimp, peeled, deveined and rinsed
1 cup sno (snow) peas, rinsed and trimmed
1/3 cup of white wine or chicken broth
4 ounces goat’s or sheep’s feta (or roasted red peppers for dairy-free), crumbled
1/4 cup fresh herb such as parsley, basil or oregano, chopped
2 Tablespoons olive oil
Saute shallot in olive oil over medium heat until soft.* Turn heat to medium-high. Add shrimp and saute for a minute. Add sno peas and saute for another 2 minutes, until sno peas are bright green and shrimp is almost opaque. Add wine/broth and feta (or red peppers) and cook until shrimp is just opaque. Do not over cook the shrimp.
Remove from heat and stir in herbs. Serve over favorite grain-free pasta, spaghetti squash or spiralized zucchini.
*for low FODMAPs, strain the shallot and return the oil to the pan