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!

Fast & Deliciously Simple, Gluten Free Chicken & Yellow Rice by Kay Kasser

By Kay Kasser          See our YouTube video

This Gluten Free Chicken and Yellow Rice recipe is easy half or to double.  When you do, trust your instincts on the onions, peppers and garlic. Eyeball them, you know how much or how little you prefer.

1 green or yellow or red bell pepper or a combo, small diced

1 onion, small diced

2 healthy pinches of saffron, crushed

Unsalted chicken stock. Replaces the water in your rice package directions.

(I use Kitchen Basics)

2 c of rice Basmati works best. Prepare according to package directions

1-2 bay leaves

1 limes or lemons (your choice)

Seasoning Option 1:

1 tablespoon Wildtree Adobo Seasoning  and Wildtree Chipotle Lime Rub OR Fajita Seasoning

Salt to taste

Seasoning Option 2:

2-3 cloves of garlic, smashed or diced your choice or 2 tsps. granulated garlic (NOT garlic salt)

1 heaping teaspoon ground or dried oregano

1 heaping teaspoon cumin

2 teaspoons chili powder

1 teaspoon paprika

Juice of 1 lime or lemon

Salt and pepper to taste

Cooked Chicken (Rotisserie, Baked, Stewed), As much or as little as you prefer

Pour chicken stock into a large pot.  Bring to a low boil.  Add saffron and reduce to a low simmer while you prepare your vegetables (about 10 minutes).   Then add Seasoning Option 1 or 2, veggies and chicken.  Bring back to a boil.  Add rice and cook according to package directions.  Fluff, top with a little fresh squeezed lime juice and serve.


Look for our recipe to create the salad that is on top of the Chicken Yellow Rice. We call it Kay & Melissa Salad