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Found 2 results

  1. Celiac.com 09/08/2015 - Here's a quick little shrimp recipe that will dress things up nicely for your next meal, without making you work too hard. Perfect with drinks before dinner, these shrimp are quickly roasted and then paired with Parmesan chive butter for a tasty snack with just the right amount of flair. Ingredients: 2 pounds raw, peeled and deveined shrimp 6 tablespoons unsalted butter, at room temperature ¼ cup freshly grated parmesan 3 cloves garlic, minced 3 tablespoons fresh chopped chives 1¼ teaspoon salt 1 teaspoon pepper 2 tablespoons olive oil additional fresh chives for sprinkling Directions: Heat oven to 425 degrees F. Combine butter, garlic, chives and pinch of salt together in a small bowl, and mix to combine. Place butter on a piece of plastic wrap, shaping it into a ball or a log and wrapping it up. Set in the fridge to harden. Add shrimp to a large baking dish. Cover in salt, pepper and olive oil, tossing to coat. Roast for 10-12 minutes until pink, remove from the oven. Remove and slice garlic chive butter over top. Top with Parmesan, as desired, and more chives, then serve immediately.
  2. Celiac.com 04/09/2015 - This easy delicious sauce blends butter, brandy, chives and parsley with Dijon mustard. Simply brown pork shops in a pan, then top finished chops with warm sauce for a memorable entreé. Ingredients: 4 large boneless pork chops, extra thick ½ cup chicken broth 2 tablespoons olive oil 3 tablespoons butter 3 tablespoons chopped chives 1 teaspoon fresh lime juice 3 tablespoons brandy 3 tablespoons chopped fresh Italian parsley 2½ tablespoons Dijon mustard 1 teaspoon sugar 1¼ teaspoon salt 1 teaspoon fresh coarse ground black pepper Directions: Heat oven to 350 degrees F. Sprinkle pork chops with with salt and pepper. Heat 1 tablespoon each oil and butter in large skillet. Brown chops quickly over high heat on each side. Remove skillet from heat. Transfer browned chops to oven-safe dish and cook at 350 degrees F, until no longer pink in center—about 20 minutes or so. Put the skillet back on the heat. In the pork chop skillet, add chives, lime, brandy, parsley, sugar and mustard, and whisk constantly for 15 seconds. Whisk in broth. Whisk in remaining butter and oil. Cook, stirring until sauce is smooth. Remove sauce from heat. Plate the finished pork chops and pour sauce over each one. Serve immediately. Add rice and salad for a great gluten-free meal.
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