Shrimp Scampi (Gluten Free & Lactose Free)

1-2 lbs peeled deveined shrimp (frozen or fresh)
Juice from 1-2 lemons (How lemony do YOU like it?)
1 c dry white wine
1 can baby artichoke hearts, halved
2 tablespoons capers or as much as you like. Make it your own!
Grape tomatoes, handful or two.
1 shallot minced
5 tablespoons good oil (expeller pressed grapeseed or avocado)
1 tablespoon butter or butter substitute (I use Organic Earth Balance)
2 cloves of garlic minced
2 teaspoons dried Italian Seasoning
Salt & pepper

Seasoning Option #2: Replace minced garlic and Italian Seasoning with1 heaping tablespoon of Wildtree’s Garlic Galore & 1tsp Wildtree’s Adobo Seasoning (Organic seasoning).
+Place into a gallon zippie: Shrimp, juice from 1 lemon, 2 tablespoons oil, minced shallot, minced garlic, Italian seasoning, salt and pepper. Close bag. Place in the fridge to marinate for at least 2 hours.
Remove shrimp from the fridge. Gather the remainder of your ingredients. Pour 3 tablespoons of oil into a skillet. Heat on medium high heat until ripples form. Add your shrimp. Gently turn and stir until they just start to turn light pink. Remove from the skillet. Add white wine and lemon juice. Add one at a time: tomatoes, artichoke hearts, capers. If you prefer a little more sauce add more white wine and/or a ¼ c unsalted chicken stock. Heat through. Add shrimp back in to continue cooking for a 2-3 minutes.
Pour over prepared pasta. Toss and serve! Happy Eating!

Marvelous Gluten Free Mediterranean Chicken By Kay Kasser

 Prep time: 10 minutes

2-3 pounds boneless skinless chicken (I use a combo of breasts and thighs for taste and texture)

2 tablespoons capers (Gluten Free)

GF Kalamata Olives to taste (I prefer 18 or so.  Just eyeball it. You know what you like)

1 red onion halved and sliced

Grape tomatoes (I love tomatoes so I use approx. 1 c. You decide.  Make it just the way you like it)

1 can quartered artichoke hearts (frozen works great as well), Gluten Free

2 lemons juiced

¼ c dry white wine OR red wine vinegar

1 c unsalted Gluten Free chicken stock or bone broth (I prefer Kitchen Basics or Imagine brands)

1 whole roasted red pepper sliced (from the jar is easiest Lindsay’s is GF)

1 tsp granulated garlic or 2-3 cloves of fresh crushed

Salt to taste

Seasoning Option 1:  2 tbs. Wildtree Opa! Greek Seasoning Blend GF Organic (Makes it deliciously simple)

Seasoning Option 2:  1 heaping tsp. dried oregano leaves, 1 heaping tsp dried rosemary, 1 tsp dried parsley, pepper to taste.

Fresh herbs also work beautifully in this dish.


In a mixing bowl stir together all ingredients EXCEPT the chicken and the artichoke hearts. Set aside and let the herbs rehydrate and the flavors all come together.   

Place the chicken into your slowcooker.  Pour your seasoning mixture over the chicken.  Move everything around so that the ingredients are evenly distributed throughout the pot.  Cook on high for 4 hours or low for 6.  Cook until chicken shreds easily.  Add artichoke hearts a few minutes before serving, just to warm them in the sauce.  ENJOY!

This dish freezes beautifully. Let the uneaten portion cool.  Store it in lunch and dinner sized containers.  Freeze so that you can  have this deliciousness on your plate in minutes!

Happy Eating!