Jump to content
Celiac Disease FAQ | This site uses cookies GDPR notice. Read more... ×
  • Sign Up

Search the Community

Showing results for tags 'shrimp'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Celiac Disease & Gluten-Free Diet Forums

  • Diagnosis & Recovery, Related Disorders & Research
    • Calendar of Events
    • Celiac Disease Pre-Diagnosis, Testing & Symptoms
    • Post Diagnosis, Recovery & Treatment of Celiac Disease
    • Related Disorders & Celiac Research
    • Dermatitis Herpetiformis
    • Gluten Sensitivity and Behavior
  • Support & Help
    • Coping with Celiac Disease
    • Publications & Publicity
    • Parents' Corner
    • Gab/Chat Room
    • Doctors Treating Celiac Disease
    • Teenagers & Young Adults Only
    • Pregnancy
    • Friends and Loved Ones of Celiacs
    • Meeting Room
    • Celiac Disease & Sleep
    • Celiac Support Groups
  • Gluten-Free Lifestyle
    • Gluten-Free Foods, Products, Shopping & Medications
    • Gluten-Free Recipes & Cooking Tips
    • Gluten-Free Restaurants
    • Ingredients & Food Labeling Issues
    • Traveling with Celiac Disease
    • Weight Issues & Celiac Disease
    • International Room (Outside USA)
    • Sports and Fitness
  • When A Gluten-Free Diet Just Isn't Enough
    • Food Intolerance & Leaky Gut
    • Super Sensitive People
    • Alternative Diets
  • Forum Technical Assistance
    • Board/Forum Technical Help
  • DFW/Central Texas Celiacs's Events
  • DFW/Central Texas Celiacs's Groups/Organizations in the DFW area

Celiac Disease & Gluten-Free Diet Blogs

There are no results to display.

There are no results to display.

Categories

  • Celiac.com Sponsors
  • Celiac Disease
  • Safe Gluten-Free Food List / Unsafe Foods & Ingredients
  • Gluten-Free Food & Product Reviews
  • Gluten-Free Recipes
    • American & International Foods
    • Gluten-Free Recipes: Biscuits, Rolls & Buns
    • Gluten-Free Recipes: Noodles & Dumplings
    • Gluten-Free Dessert Recipes: Pastries, Cakes, Cookies, etc.
    • Gluten-Free Bread Recipes
    • Gluten-Free Flour Mixes
    • Gluten-Free Kids Recipes
    • Gluten-Free Recipes: Snacks & Appetizers
    • Gluten-Free Muffin Recipes
    • Gluten-Free Pancake Recipes
    • Gluten-Free Pizza Recipes
    • Gluten-Free Recipes: Soups, Sauces, Dressings & Chowders
    • Gluten-Free Recipes: Cooking Tips
    • Gluten-Free Scone Recipes
    • Gluten-Free Waffle Recipes
  • Celiac Disease Diagnosis, Testing & Treatment
  • Celiac Disease & Gluten Intolerance Research
  • Miscellaneous Information on Celiac Disease
    • Additional Celiac Disease Concerns
    • Celiac Disease Research Projects, Fundraising, Epidemiology, Etc.
    • Conferences, Publicity, Pregnancy, Church, Bread Machines, Distillation & Beer
    • Gluten-Free Diet, Celiac Disease & Codex Alimentarius Wheat Starch
    • Gluten-Free Food Ingredient Labeling Regulations
    • Celiac.com Podcast Edition
  • Journal of Gluten Sensitivity
    • Winter 2019 Issue
    • Autumn 2018 Issue
    • Summer 2018 Issue
    • Spring 2018 Issue
    • Winter 2018 Issue
    • Autumn 2017 Issue
    • Summer 2017 Issue
    • Spring 2017 Issue
    • Winter 2017 Issue
    • Autumn 2016 Issue
    • Summer 2016 Issue
    • Spring 2016 Issue
    • Winter 2016 Issue
    • Autumn 2015 Issue
    • Summer 2015 Issue
    • Spring 2015 Issue
    • Winter 2015 Issue
    • Autumn 2014 Issue
    • Summer 2014 Issue
    • Spring 2014 Issue
    • Winter 2014 Issue
    • Autumn 2013 Issue
    • Summer 2013 Issue
    • Spring 2013 Issue
    • Winter 2013 Issue
    • Autumn 2012 Issue
    • Summer 2012 Issue
    • Spring 2012 Issue
    • Winter 2012 Issue
    • Autumn 2011 Issue
    • Summer 2011 Issue
    • Spring 2011 Issue
    • Spring 2006 Issue
    • Summer 2005 Issue
  • Celiac Disease & Related Diseases and Disorders
    • Lists of Diseases and Disorders Associated with Celiac Disease
    • Addison's Disease and Celiac Disease
    • Anemia and Celiac Disease
    • Anorexia Nervosa, Bulimia and Celiac Disease
    • Arthritis and Celiac Disease
    • Asthma and Celiac Disease
    • Ataxia, Nerve Disease, Neuropathy, Brain Damage and Celiac Disease
    • Attention Deficit Disorder and Celiac Disease
    • Autism and Celiac Disease
    • Bacterial Overgrowth and Celiac Disease
    • Cancer, Lymphoma and Celiac Disease
    • Candida Albicans and Celiac Disease
    • Canker Sores (Aphthous Stomatitis) & Celiac Disease
    • Casein / Cows Milk Intolerance and Celiac Disease
    • Chronic Fatigue Syndrome and Celiac Disease
    • Cognitive Impairment and Celiac Disease
    • Crohn's Disease and Celiac Disease
    • Depression and Celiac Disease
    • Dermatitis Herpetiformis: Skin Condition Associated with Celiac Disease
    • Diabetes and Celiac Disease
    • Down Syndrome and Celiac Disease
    • Dyspepsia, Acid Reflux and Celiac Disease
    • Epilepsy and Celiac Disease
    • Eye Problems, Cataract and Celiac Disease
    • Fertility, Pregnancy, Miscarriage and Celiac Disease
    • Fibromyalgia and Celiac Disease
    • Flatulence (Gas) and Celiac Disease
    • Gall Bladder Disease and Celiac Disease
    • Gastrointestinal Bleeding and Celiac Disease
    • Geographic Tongue (Glossitis) and Celiac Disease
    • Growth Hormone Deficiency and Celiac Disease
    • Heart Failure and Celiac Disease
    • Infertility, Impotency and Celiac Disease
    • Inflammatory Bowel Disease and Celiac Disease
    • Intestinal Permeability and Celiac Disease
    • Irritable Bowel Syndrome and Celiac Disease
    • Kidney Disease and Celiac Disease
    • Liver Disease and Celiac Disease
    • Lupus and Celiac Disease
    • Malnutrition, Body Mass Index and Celiac Disease
    • Migraine Headaches and Celiac Disease
    • Multiple Sclerosis and Celiac Disease
    • Myasthenia Gravis Celiac Disease
    • Obesity, Overweight & Celiac Disease
    • Osteoporosis, Osteomalacia, Bone Density and Celiac Disease
    • Psoriasis and Celiac Disease
    • Refractory Celiac Disease & Collagenous Sprue
    • Sarcoidosis and Celiac Disease
    • Scleroderma and Celiac Disease
    • Schizophrenia / Mental Problems and Celiac Disease
    • Sepsis and Celiac Disease
    • Sjogrens Syndrome and Celiac Disease
    • Skin Problems and Celiac Disease
    • Sleep Disorders and Celiac Disease
    • Thrombocytopenic Purpura and Celiac Disease
    • Thyroid & Pancreatic Disorders and Celiac Disease
    • Tuberculosis and Celiac Disease
  • The Origins of Celiac Disease
  • Gluten-Free Grains and Flours
  • Oats and Celiac Disease: Are They Gluten-Free?
  • Frequently Asked Questions
  • Celiac Disease Support Groups
    • United States of America: Celiac Disease Support Groups and Organizations
    • Outside the USA: Celiac Disease Support Groups and Contacts
  • Celiac Disease Doctor Listing
  • Kids and Celiac Disease
  • Gluten-Free Travel
  • Gluten-Free Cooking
  • Gluten-Free
  • Allergy vs. Intolerance
  • Tax Deductions for Gluten-Free Food
  • Gluten-Free Newsletters & Magazines
  • Gluten-Free & Celiac Disease Links
  • History of Celiac.com
    • History of Celiac.com Updates Through October 2007
    • Your E-mail in Support of Celiac.com 1996 to 2006

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Interests


Location

Found 28 results

  1. Celiac.com 02/02/2019 - Traditionally a southern breakfast favorite, grits are not only not just a southern food, these days, they’re also a not-just-for-breakfast food, if they ever were. Grits are naturally gluten-free and go great as a side or a meal for breakfast, lunch and dinner. Sweet or savory, grits are winning the hearts of more Americans outside the south. Here’s an easy to make recipe for delicious shrimp and grits. Ingredients 1 pound medium shrimp, peeled and deveined 1 cup yellow whole-grain cornmeal 1 cup whole milk 2 strips bacon 2 red or yellow bell peppers, seeded and sliced 4 scallions, thinly sliced 1 teaspoon hot gluten-free cayenne pepper sauce, such as Crystal ⅓ cup grated Parmesan or Pecorino Romano Salt and pepper Directions: In a large sauce pan, bring to a boil the milk, 3 cups water and ¼ teaspoon salt. Add cornmeal slowly and steadily, and whisk until the lumps are gone. Cover, reduce heat to low and simmer, stirring and scraping pan every 10 minutes, for about 35 minutes, until tender. Uncover; cook 5 minutes longer, stirring regularly. While grits cook, fry bacon in a large skillet over medium heat, turning, until crisp, 5 to 6 minutes. Drain bacon on paper towels. Allow to cool, then crumble. Add bell peppers, white parts of scallions, pinch of salt and ¼ teaspoon pepper to skillet with bacon fat. Sauté until bell peppers are crisp-tender, 7 minutes. Stir in shrimp, pepper sauce and ½ cup water. Sauté about 3 minutes, until shrimp turn orange and almost opaque. Remove from heat. Remove grits from heat; stir in cheese. Divide among 4 bowls; top with shrimp mixture. Garnish with bacon and chopped green onions.
  2. Celiac.com 07/28/2018 - What do you get when you cross pico de gallo, guacamole and shrimp? The answer is this fresh, delightful ceviche that can also be served as a fancy salsa, and is sure to be the breakout star for your next food gathering. Ingredients: 1¼ pounds raw shrimp peeled and deveined 4 medium limes, juiced 2 medium/large avocados ½ Persian cucumber 4 medium fresh tomatoes 1 small onion diced ½ cup cilantro chopped 1 tablespoon olive oil ¼ tsp salt and black pepper, or to taste Tortilla chips and gluten-free hot sauce of choice, as desired Directions: Season shrimp lightly with salt and pepper. Place a large skillet over medium high heat. Once the pan is hot, add 1 tablespoon olive oil. Add shrimp in a single layer and sauté about 1½ minutes on each side. When shrimp is cooked through, remove from the pan. Transfer shrimp to cutting board, coarsely chop and place into a large mixing bowl. Squeeze the lime juice over the shrimp, stir and set aside to marinate. As shrimp marinates, dice cucumber, tomato and avocado and add them to the mixing bowl with shrimp. Add dice onion and chopped fresh cilantro. Gently stir everything together until well combined. Serve in small bowls, with hot sauce and tortilla chips, as desired.
  3. Celiac.com 05/23/2017 - Want a quick, tasty stir-fry that is almost certain to please? This recipe combines tender, juicy shrimp with sesame oil, spices, vegetables, and teriyaki sauce, to make a delightful gluten-free meal. Ingredients: 2 cups water 1 cup uncooked white rice 1 pound medium shrimp, peeled and deveined ¼ teaspoon ground ginger ¼ teaspoon cayenne pepper 2 cloves garlic, minced 1 tablespoon sesame seeds ¼ teaspoon ground black pepper 2 tablespoons sesame oil 1 red bell pepper, sliced into thin strips 3 green onions, sliced 3 tablespoons gluten-free teriyaki sauce ½ pound sugar snap peas 2-3 brown or Shitake mushrooms, fresh, cut to bite sized pieces 2-3 stalks of asparagus, cut to bite sized pieces â…› cup cornstarch ¾ cup chicken broth ¼ teaspoon salt Directions: Prepare rice according to directions. In a large plastic food storage bag, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper. Allow to marinate for about an hour, and up to 8 hours, in the refrigerator. Heat sesame oil in a large wok or skillet. Add red bell pepper, asparagus, mushrooms and green onions, and sauté 3 to 4 minutes, until soft. Add teriyaki sauce. Add peas and shrimp with seasoning, and sauté a few minutes, or until shrimp are opaque. Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Season to taste with salt. Serve over rice.
  4. Celiac.com 01/31/2017 - Here's an easy recipe that's sure to please your Valentine. Serve it over rice, or with your favorite gluten-free pasta and gluten-free bread. Either way, it's good for some love. Ingredients: 1 pound shrimp, peeled and deveined 1 cup jasmine or other white rice ¾ cup grated Romano cheese ½ cup butter 4 cloves minced garlic 1 cup dry white wine ¼ teaspoon ground black pepper 1 tablespoon chopped fresh Italian parsley Directions: Cook rice according to directions. Melt butter in a large saucepan over medium heat. When butter starts to sizzle, stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes. Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly. Spoon shrimp over rice. Sprinkle with grated cheese and chopped parsley. Of course this can be served with your favorite gluten-free pasta. Gluten-free bread always makes great companion to scampi.
  5. Celiac.com 05/25/2016 - Want to hit a home run at the next cookout? Mayonnaise is the key to this recipe, which delivers tasty, tangy golden shrimp that are sure to leave lots of empty plates, and plenty of thankful smiles. Ingredients: 2 pounds uncooked medium shrimp, peeled and deveined ½ to 1 teaspoon Sri-Racha Rooster Sauce 1 cup mayonnaise 1 pinch garlic salt, and/or ground black pepper, to taste 1 lemon, cut into wedges Directions: Thread shrimp onto skewers. Heat outdoor grill for medium heat, and lightly oil the grate. Season both sides of shrimp with garlic salt and black pepper. Generously coat both sides of shrimp with mayonnaise and Sri-Racha mix. Cook shrimp on heated grill about 5 to 6 minutes on each side, until they are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown. Serve with lemon wedges.
  6. Celiac.com 03/03/2016 - Here's a tasty gluten-free dish that's sure to be a big hit with folks who love shrimp and rice. This recipe brings together shrimp, fresh orange zest and juice, scallions, garlic, cilantro and rice to deliver a zesty dish that makes a great diversion from standard dinner fare. Ingredients: 1 pound shrimp 1 cup long grain rice 1 medium orange 1 cup fresh cilantro leaves 4 scallions 2 clove garlic 1 avocado 2 tablespoon olive oil ¼ teaspoon crushed red pepper flake ½ teaspoon ground cumin kosher salt ground black pepper Directions: Cook the rice according to package directions. Meanwhile, finely grate 2 teaspoon zest from the orange and set aside. Cut away the peel and white pith from the orange and, working over a large bowl, cut into segments. Roughly chop the segments and place into the bowl. Squeeze the juice into the bowl, then mix in the cilantro, scallions, garlic, 1 tablespoon oil, red pepper flakes, and ¼ teaspoon salt. Heat the remaining tablespoon oil in a large skillet over medium-high heat. Season the shrimp with the reserved zest, the cumin, and ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until opaque throughout, 3 to 4 minutes. Fold the rice and avocado into the seasoning mixture and serve with the shrimp.
  7. Celiac.com 02/18/2016 - Want a tasty, nutritious gluten-free dish that's easy to make, quick to cook and sure to please? This delicious shrimp scampi is ready in a flash, and will put smiles on the faces of your hungry eaters. Ingredients: 8 ounces gluten-free linguine or other pasta 1½ pounds shrimp, cleaned and deveined 2 tablespoons olive oil 6 cloves garlic, sliced ½ cup roughly chopped fresh flat-leaf parsley ½ cup small sweet red cherry peppers ⅓ cup dry white wine ½ cup fresh grated Parmesan cheese, as desired kosher salt black pepper, to taste Directions: Heat oven to 425F. Cook the gluten-free pasta al dente. Meanwhile, in a large baking dish, toss the shrimp, oil, garlic, parsley, cherry peppers, wine, ½ teaspoon salt and ¼ teaspoon pepper. Roast about 12-15 minutes, until the shrimp are opaque throughout. Serve over gluten-free pasta, or over rice. Top with Parmesan cheese.
  8. Celiac.com 09/24/2015 - We have the Japanese to thank for this bit of deliciousness. Miso paste, mirin, sake and, wait for it…butter, are the magic ingredients in this delightfully easy, ridiculously tasty shrimp dish. If you don't keep mirin and sake on hand, you should. They are not expensive, and, together with soy sauce and dried bonito flakes, they form the base of much of Japanese cooking. As for miso paste, well, that and a bit of dash will deliver the best miso soup you've ever had, ever time, so they're good to have on hand, too. These shrimp are guaranteed to make a big splash at your next grilling session. Or, you can put them in a hot pan for a few minutes. Either way, you and your guests win! Ingredients: 1 pound raw shrimp, shelled, deveined 2 tablespoons butter, melted 2 tablespoons sake 1 tablespoon mirin 3 teaspoons miso paste Directions: In a large bowl, whisk together the butter, miso, mirin and sake until dissolved. Add the shrimp and marinate for 10 minutes. Cooking on grill: Heat your grill on high heat. Skewer the shrimp onto bamboo skewers. Grill each side for about 2 minutes or until pink and cooked through.
  9. If you've never had an Cantonese-style omelet, then you're in for a treat. This recipe marries shrimp, eggs and oil, yes, oil, to deliver a light, fluffy omelet that will delight your diners. Ingredients: 12 ounces shrimp, shelled and deveined 8 large eggs (at room temperature--very important) ¾ teaspoon salt, or to taste ¼ teaspoon ground white pepper, to taste) 1 teaspoon sesame oil 3 scallions, chopped ¼ cup toon sprouts ¼ cup canola oil Directions: Clean your shrimp and take your eggs out of the refrigerator early since it is best to cook them at room temperature. Beat your eggs in a large bowl and add salt, white pepper, and sesame oil. Chop the scallions and wash your toon sprouts. Set aside a bit of chopped scallion for the garnish and add the rest to the egg mixture. Boil about 3 cups of water and toss in your shrimp briefly, just until they turn pink. Drain and quickly rinse the shrimp, then add them, still warm to the egg mixture. Next, heat the wok on high until nearly smoking and add ¼ cup canola oil. Swirl the oil around the wok thoroughly and pour in your egg mixture. Use a wooden spoon or spatula and fold the eggs gently but quickly, kind of like you're making scrambled eggs. Use spatula to keep eggs from browning. You want to avoid any browning in the eggs. You want light, fluffy clouds of egg with shrimp well-distributed. Once the eggs are done, but not overcook, move them to a plate, top with scallions and/or bean sprouts, and serve with steamed rice.
  10. Celiac.com 09/15/2015 - A staple at many Chinese restaurants, salt and pepper shrimp are easy to make and sure to delight. They offer a nice spin on the standard grilled shrimp fare, and go great as an appetizer with your favorite gluten-free beer or beverage. Ingredients: For the salt and pepper mixture: 2 parts whole peppercorns 1 part sea salt For the rest of the dish: 1 pound large shrimp, shells on and deveined (with or without heads) 3 tablespoons potato starch or cornstarch 1/2 cup oil for frying salt and pepper mixture, to taste 6 cloves garlic, finely chopped 1 long hot green or red pepper, thinly sliced 1 scallion, chopped Directions: First, you need to make the salt and pepper mixture. Dry roast the whole peppercorns in a small pot over medium low heat for 15 minutes, until very fragrant. Adjust heat as needed to avoid burning the peppercorns. Remove peppercorns from heat and allow to cool. Once cool, use a spice grinder, pepper mill, or mortar and pestle to pulverize the peppercorns. In the same pot over medium heat, dry roast the salt until it turns slightly yellow in color. Let salt cool and combine with the ground pepper. Save this salt and pepper combination for future cooking. You're now ready to make the shrimp. Rinse the shrimp and pat dry with a paper towel. Dredge shrimp with potato starch, cornstarch or tapioca. Heat the oil in a small cast iron skillet to 375F degrees. Quickly lay the shrimp in the oil with about an inch of space in between each shrimp, and fry the shrimp in small batches, cooking each side for 30 seconds. Remove cooked shrimp to a paper towel-lined plate, and sprinkle with salt and pepper powder to taste. In the wok, heat 2 tablespoons of oil over medium heat. Fry the garlic until just golden brown, but Do NOT burn it! Set golden garlic to drain on paper towel lined plate. Remove any excess oil from the wok, so you have just a tablespoon or so remaining. Add the peppers to the wok. Turn off the heat, and add the garlic back to the wok, Stir-fry everything together for a minute. Add the shrimp to the wok, and gently toss everything for 10-15 seconds, sprinkling with a bit more of the salt and pepper mixture. Serve with your favorite gluten-free beer or beverage.
  11. Celiac.com 09/10/2015 - Want an easy, sure-fire hit for your next cookout? These grilled garlic shrimp are just the ticket! They are super easy to make and will have your guests coming back for more. Ingredients: 1½ pounds jumbo shrimp, cleaned, deveined, shelled 1 garlic clove, grated 1½ tablespoons dry white wine 2 tablespoons olive oil Garlic butter sauce 3 tablespoons butter 2 garlic clove, grated ¼ cup dry white wine diced red peppers (optional) Directions: Heat grill to medium heat. For the marinade, place the shrimp, garlic, white wine and olive in a large bowl. Season with salt and pepper. Marinate for 10-15 minutes. Grill the shrimp for about 3-4 minutes until cooked. Movecooked shrimp to a plate. For the sauce, add the butter, white wine, and garlic to a small pan over low heat. When the butter is melted, and the garlic fragrant, remove from the heat. Serve butter sauce on the side, or pour over the grilled shrimp.
  12. 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.
  13. Celiac.com 09/04/2015 - Shrimp make a perfect summertime treat, and chimichurri sauce makes a perfect companion for shrimp. This chimichurri recipe blends olive oil, parsley, cilantro, shallot, garlic, oregano, red wine vinegar and lime juice to deliver a zesty, delicious accompaniment to grilled shrimp. Ingredients: 1 pound medium shrimp, peeled and deveined 2 tablespoons olive oil 2 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste Chimichurri Ingredients: 1 cup parsley leaves, stems removed 1 cup cilantro leaves, stems removed ½ cup mint leaves, chopped, optional ½ cup olive oil ½ cup red wine vinegar 3 cloves garlic, peeled 2 tablespoons fresh oregano 1 shallot, chopped ¼ teaspoon crushed red pepper flakes Juice of 1 lemon Kosher salt and freshly ground black pepper, to taste Instructions: To make the chimichurri sauce, combine parsley, cilantro, shallot, garlic, oregano, red pepper flakes, red wine vinegar and lime juice in the bowl of a food processor; season with salt and pepper, to taste. While still running, slowly add olive oil until well blended, and set aside. Place shrimp in large bowl. Add olive oil, garlic, and salt and pepper, to taste. Gently toss to combine. Place shrimp on a hot grill, turning once, until they are fully cooked. I like to serve it with the chimichurri sauce on the side, but you could go bold and mix it together, if you like. Either way, they go great with your favorite gluten-free beer or ale.
  14. Celiac.com 08/27/2015 - Here's a great twist on standard vegetable stir-fry that will elicit smiles around the dinner table. Serve it with steamed jasmine or white rice, or with our Really Good Chinese-style Fried Rice. Ingredients: 1 pound shrimp, cleaned and deveined 1 garlic clove ½ red bell pepper, deseeded and sliced into small wedges ½ green bell pepper, de-seeded and sliced into small wedges ⅓-½ cup sweet chili sauce ⅓ cup cashews, halved 2 tablespoons olive oil ½ teaspoon sesame oil fresh cilantro sprigs, as garnish 2 limes, cut to wedges, as garnish Directions: In a large, wide skillet warm the olive oil over moderate heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add sesame oil and peppers and sauté about 1 minute or so. Add the shrimp and sauté about 3-5 minutes until shrimp are pink and cooked though. Remove from the pan. Drain away any liquid in pan. Add the sweet chili sauce. Cook until warmed through. Add more chili sauce, as desired. Top with some cashews, cilantro and fresh lime wedges to taste. Serve with rice.
  15. Here's a dish that makes an excellent alternative to standard dinner fare. Aside from a bit of chopping, it's easy to make, healthy and delicious. Glass noodles give this dish a naturally gluten-free appeal. Ingredients: 12 ounces large shrimp, peeled and deveined 8 ounces dried broad bean noodles, soaked 30 minutes ¼ cup dried shrimp, soaked (optional) 2 cups chicken stock 1 medium zucchini, halved and sliced 1 large carrot, sliced thin 2 teaspoons soy sauce 1 tablespoon vegetable oil 1 small sweet onion, cut into small wedges 1 scallion julienned 3 cloves garlic, minced 1 teaspoon Shaoxing wine (Rice wine, sake, clear vermouth, or even white wine will all work in a pinch) 1 teaspoon salt ½ teaspoon sugar ½ teaspoon sesame oil â…› teaspoon white pepper cilantro, to garnish (optional) As with many dishes, it is helpful to prepare all of your ingredients before you begin cooking. Heat a wok over medium high heat and add the oil, onion, garlic, and dried shrimp. Stir-fry until the onion is translucent. Add the wine and stir-fry for another 30 seconds. Add the chicken stock, salt, sugar and broad bean noodles. Turn down heat to low and let everything simmer for about 10 minutes. Add the zucchini and carrots along with the soy sauce, sesame oil and white pepper. Turn the heat up to medium and cook for another 5 to 10 minutes, reducing almost all of the liquid. If you like your noodles a bit more soupy, you can add more chicken stock. Stir in the shrimp and scallions and cook for another 2 minutes, or until the shrimp is just cooked through. Garnish with cilantro and serve.
  16. Celiac.com 07/16/2015 - Crispy coconut shrimp is a very popular dish these days. It’s easy enough in theory, to make, but also easy to get wrong. And even most places that do it right don’t do it gluten-free. To do it right, all the ingredients must be fresh. To do it right, and gluten-free, well, that’s what this recipe is about. This recipe does crispy coconut shrimp right…and gluten-free. Ingredients: 1½ cups sweetened shredded coconut 1 cup crushed Rice Chex Cereal 2 large egg whites 1.50 lb. medium shrimp, peeled, deveined, washed and patted dry 4 cups vegetable oil ½ cup plain yogurt 1 tablespoon freshly squeezed lime juice 1 tsp. Dijon mustard ¼ teaspoon curry powder, to taste Lime wedges, for serving Coarse salt Ground pepper Directions: In a food processor, pulse together coconut and Rice Chex cereal until coconut is in smallish pieces. Transfer to a shallow bowl, scatter a handful over a baking sheet. Set aside. In another shallow bowl, lightly beat the egg whites. Toss shrimp with 1 teaspoon salt and ¼ teaspoon pepper. Working in batches, dip shrimp in egg whites to coat completely. Remove shrimps from whites, dredge in coconut mixture, and transfer to a large plate. In a large, deep heavy-bottom pan, heat oil over medium heat until 350 degrees on a deep-fry thermometer. Cook the shrimp in small batches until golden brown, 2 to 4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain. Return oil to 350 degrees. Repeat with remaining shrimp. For the yogurt curry sauce: In a small bowl, whisk together yogurt, lime juice, mustard, and curry powder. Serve shrimp with yogurt curry sauce, or with sweet and sour sauce below. Garnish with lime wedges, as desired. Gluten-Free Sweet and Sour Sauce Ingredients: 1½ teaspoons cornstarch ¼ cup distilled white vinegar 2 teaspoons vegetable oil ¼ cup unsweetened pineapple juice 2 tablespoons ketchup 3 tablespoons brown sugar salt to taste Directions: In a small saucepan over a medium-low heat, whisk together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt. Whisk constantly until the mixture is heated through. Adjust sweetness to taste.
  17. Celiac.com 06/10/2015 - These grilled shrimp tacos are just the thing for the grill. They are sure to be a big hit at your next barbecue or party. They go great with your favorite rice and beans. For the Salsa: 2 shallots 1 jalapeño pepper, quartered and seeded 2 garlic cloves, peeled 1 large tomato, chopped 2 avocados, peeled, seeded and cut into chunks 1 teaspoon salt 1 tablespoon fresh lime juice ¼ cup loosely packed fresh cilantro leaves, coarsely chopped For the Shrimp: 1½ pounds large or extra large shrimp, peeled and de-veined 1½ tablespoons olive oil 1 teaspoon chili powder 1 teaspoon sal y limon dash cayenne pepper For Serving: 8 - 10 six-inch corn tortillas About 2 cups finely chopped cabbage 1 cup cilantro, chopped Lime wedges 1 cup yogurt 1 tablespoon mayonaisse Red pepper hot sauce, to taste Instructions: For the Salsa: Finely chop shallot, jalapeño and garlic. Transfer mixture to medium bowl. Add chopped tomatoes, avocado, salt, lime juice and cilantro and stir to mix well. For Zesty Yogurt Sauce: In a small bowl, combine yogurt, mayonnaise, red pepper sauce to taste with a dash of lime. For the Shrimp: Heat grill to medium. In a large bowl, mix the olive oil, chili powder, salt, cayenne pepper and shrimp. Stir until shrimp are well-coated. Coat the grill with vegetable oil or non-flammable cooking spray. Place shrimp on grill and cook until just white and orange, about 1½ to 2 minutes each side. Cover to keep shrimp warm. Grill the tortillas until warm and slightly charred, about 20 seconds per side. Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp, cabbage and drizzle with zesty yogurt sauce. Serve lime wedges on the side.
  18. Celiac.com 08/20/2013 - Teriyaki is one of those easy-to-love Japanese dishes that have found a welcome home on many eatery menus in the U.S. These kebabs offer an easy to make, barbecue friendly version that will have your guests clamoring for more. This recipe produces tasty gluten-free kebabs of teriyaki-glazed chicken, shrimp and/or salmon. Serve alone for a snack, or with rice and salad or grilled vegetables for a full meal. Ingredients: 2 pounds cubed chicken thigh meat, shrimp, or salmon 4 dozen chunks of fresh pineapple Gluten-free teriyaki sauce (recipe below) Bamboo skewers (1 dozen or so, soaked in water 20 min) Directions: Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator. Prepare the teriyaki sauce as indicated below. Skewer 4-5 pieces of chicken, shrimp or salmon per skewer. Put fresh pineapple chunks between the pieces. Grill until done. Remove and coat with finished teriyaki sauce. Serve. Gluten-free Teriyaki Sauce Recipe Ingredients: 3 tablespoons water 3 tablespoons sake ¼ cup mirin (Japanese rice wine) ¼ cup gluten-free soy sauce 3 tablespoons brown sugar 1 tablespoon honey 1 teaspoon fresh ginger, minced 1 teaspoon garlic, minced ¼ teaspoon sesame oil 3 tablespoons cornstarch ¼ cup cold water Directions: Mix everything (except the cornstarch and ¼ cup of water) together and then use to marinate chicken for 20-30 minutes. Important: Scale sauce according to how many skewers you are grilling. The above makes sauce for about a dozen or so skewers. Once chicken is marinated, remove and drain chicken. Place sauce in a sauce pan and bring to a boil. Once mixture boils, lower heat and simmer about 3-4 minutes or so, stirring generously. Mix cornstarch and cold water in a cup and dissolve. Add little by little to sauce in pan, stirring until mixture reaches desired thickness. Thin with water if too thick. Brush over cooked meat and serve. Store in the fridge for up to a week.
  19. If you're looking to make a delicious, romantic pass dish that your loved one won't soon forget, look no further. This easy recipe marries shrimp, pasta, butter, garlic and a few other simple ingredients to create a rich, tasty scampi dish that will have diners calling out for more. Ingredients: 8 ounces gluten-free pasta (I use Schar spaghetti) 12 large shrimp - peeled, deveined, and tails removed 1 tablespoon butter, divided 1 tablespoon olive oil, divided ½ cup chopped red bell pepper 2 cloves garlic, sliced ¼ cup dry white wine (such as Chardonnay) ¼ cup fresh heavy cream 1 teaspoon lemon juice 2 tablespoons clam juice 1 ½ tablespoons chopped fresh parsley 1 teaspoon sea salt Directions: Fill a large pot with lightly salted water, cook pasta until al dente, or slightly tender to the bite. Reserve ⅓ cup of the pasta cooking water, and drain pasta well in a colander set in the sink. Melt ½ tablespoon of butter and 1 tablespoon of olive oil together in a large skillet over medium heat, and cook and stir the red pepper and garlic until the peppers have softened, about 5-7 minutes. Stir in the shrimp, and cook and stir until the shrimp are opaque and orange, about 5 minutes. Remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet. Stir the wine, lemon juice, and clam juice into the skillet, and bring to a boil over medium heat. Mix in 1 more tablespoon of butter and 1 tablespoon of olive oil, and return the shrimp to the skillet. Stir in reserved pasta cooking water, cream, parsley, and sea salt. Add the cooked linguine, and shrimp and toss together with sauce. Simmer the mixture over medium-low heat for 3-4 minutes to let the pasta absorb some of the sauce, and serve hot.
  20. Celiac.com 06/18/2013 - I have a special love for tasty, satisfying dishes that come together and clean up easily. I especially like dishes that can be served over rice. This is a flexible recipe, and you can substitute chicken or pork for shrimp. You can also use sugar snap peas for this recipe. Preparing the mushrooms, peas, ginger, and garlic while the shrimp marinates is a good time saver. You can usually get the cooking wine at an Asian grocery store, but you can use any dry sherry or cooking wine in a pinch. Ingredients: Marinade 2 teaspoons arrowroot, corn starch, or potato starch 1 tablespoon Shaoxing Chinese cooking wine or dry sherry ½ teaspoon salt Stir Fry: 1 pound shrimp, peeled and deveined 2 tablespoon vegetable oil ¼ teaspoon sesame oil 1 tablespoon minced ginger 3 garlic cloves, sliced thinly ½ pound snow peas, strings removed ½ pound of oyster, trumpet, brown, or other mushrooms, sliced 2 teaspoons gluten-free soy sauce ¼ cup chicken stock 4 green onions, white and light green parts, sliced diagonally 2 teaspoons dark roasted sesame oil In a large bowl, mix all the ingredients for the marinade, then add the shrimp, and toss gently until well coated. Put aside for 15 to 20 minutes as you clean and slice the mushrooms, de-string peas, and mince the ginger, and slice the garlic. Heat a wok or large sauté pan over high heat for 1 minute. Add the oil and let it get hot, about 30 seconds. Add the ginger and garlic and toss to combine. Stir-fry for about 20 seconds. Add the mushrooms and stir for 20 seconds or so. Add the shrimp and all the marinade to the pan. Use a spatula to scrape out all the marinade. Add the snow peas, soy sauce and chicken stock. Stir-fry until the shrimp turns pink, about 2 minutes. Add the green onions and stir-fry 1 more minute. Turn off the heat and add the sesame oil. Toss to combine once more and serve with steamed rice.
  21. As a kid, shrimp was one of my perpetual favorite foods. If something had shrimp in it, I'd probably eat try it. Shrimp is the reason I first tried gumbo, teriyaki, scampi, fried rice and coconut curry. I think that the vast majority of my exposure to international cuisine came out of my love for the lowly, bottom-dwelling, water bug that is the shrimp. I still one them to this day. This recipe grabs them hot off the grill and tosses them into a pile of rice noodles in a delicious Southeast-Asian inspired sauce. This is a great way to dip your culinary toes in Asian waters without breaking the bank or freaking out the taste buds of more timid eaters. Ingredients: 14 ounces flat rice noodles ½ cup fresh lime juice ⅓ cup fish sauce ½ cup packed light brown sugar 2 cloves garlic, finely chopped 1 to 2 teaspoons Asian chili sauce (such as Sriracha) 1 pound medium-large shrimp, peeled and deveined 1 medium bunch asparagus, trimmed 5 ounces Shiitake mushrooms, trimmed 1 medium carrot, shredded ½ cup fresh cilantro Directions: Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water. Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade. Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces. Stir in the noodles and cook another minute or two, stirring well with a wooden spoon to prevent sticking. Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.
  22. Ceviche is one of my very favorite summertime dishes. It's one of those magical dishes where simple ingredients, simple preparation, and a bit of time combine to form a delicious, refreshing and memorable dish. Not only do I consider ceviche to be delicious and refreshing, I consider it to be lucky. That's because, back when I was single, I took the woman who would later become my wife out to a local Peruvian restaurant for ceviche on our first date. The place specializes in ceviche, and we ordered several kinds. And while I'd like to think that the charm that eventually won her over was mine alone, I still give some credit to the ceviche she found so delicious. I can't guarantee that this ceviche will help you land the partner of your dreams, but it certainly can't hurt your efforts. This recipe is easy to make, and delivers a delicious, mouth-watering ceviche that will make the people you share it with feel very special. And, who knows, maybe it will be the start of something big! Ingredients: ½ pound raw halibut, sea bass, or red snapper fillets ½ pound raw large shrimp or prawns ½ pound asparagus, fresh Juice of 3 lemons and 3-5 limes (enough to cover fish and shrimp) 3 limes (cut into wedges for serving) 2 small avocados (or 1 large), cubed 1 red bell pepper, julienned 1 medium red onion, finely chopped 1 jalapeño, seeded and finely chopped 4 tablespoons cilantro, chopped ½ teaspoon salt ½ teaspoon pepper Directions: In a large glass bowl or baking dish, dice the fish into ½-inch chunks. Clean, shell and dice shrimp into similar-sized chunks, and add to fish. Add lemon and lime juice. Mix well. Marinate fish and shrimp in the lemon and lime juice in the fridge overnight (this will cook the fish). Stir often. Pour off most of the lime juice, until the fish and shrimp are barely moist. Steam, blanche or lightly grill asparagus until it is cooked, but still crunchy. Cut into ½-inch pieces. Add asparagus and remaining ingredients, except avocado, to fish and shrimp. Mix well. For best results, mix a few hours before serving & chill in a refrigerator. Add avocado before serving, and mix well. Garnish with lime wedges and serve in chilled glass bowls or glasses.
  23. This easy ceviche is a staple just about anytime I have friends over for lunch or dinner. Recently, I've started baking my own chips while the shrimp marinates in the lime juice. Making tortilla chips is an easy, healthy alternative to fried, store-bought chips. You can control the heat in this dish by seeding the chilies, but I look for smaller peppers and keep the seeds. Ingredients: 1 pound jumbo shrimp, peeled and deveined Juice from 3 limes 1 tablespoon lime zest 3 cloves garlic, minced 1 cup red onion, diced 1 cup tomatoes, diced 1 cup cucumber, diced 3 Serrano chilies, diced ½ cup cilantro, roughly chopped 12 white corn tortillas Vegetable oil for brushing Salt to taste Directions: Cut shrimp in half and add to a medium glass bowl with lime juice, zest, and garlic. Toss until well coated and refrigerate for 30 minutes. Meanwhile, preheat oven to 350° F. Lightly brush tortillas with oil and cut each tortilla into 6 pieces. Arrange on a baking sheet and cook for 10 minutes. Turn once and bake for an additional 10 minutes. Lightly salt chips immediately after removing from the oven. Add onion, tomatoes, cucumber, chilies and cilantro to shrimp and salt to taste. Serve chilled with chips.
  24. These tacos come together so wonderfully in part because of the vibrant, contrasting colors of the salsa and shrimp. The jalapeños and chili powder transform otherwise simple shrimp tacos. You can easily control the heat by removing the seeds from the peppers or omitting a pepper, and reducing the amount of chili powder. I tend towards the spicier side, but the shrimp is equally intriguing with a sweet peppadew salsa. Ingredients: For Salsa: 1 avocado, cut into chunks 4 tomatillos, husked and roughly chopped 1 small red onion, roughly chopped 2 small jalapeños, chopped 1 clove garlic, crushed 1 teaspoon salt ⅓ cup cilantro leaves For Tacos: 1 pound medium shrimp 1 tablespoon chili powder 1 teaspoons salt 1 teaspoon pepper 2 tablespoons olive oil 8 corn tortillas Cilantro and limes for garnish Directions: Combine the onion, jalapeño, and garlic in a food processor or blender until finely chopped. Add tomatillos, avocado, cilantro, and salt and pulse 4-5 times. Transfer to a bowl and set aside. Mix olive oil, chili powder, salt and pepper in a large bowl. Add shrimp and toss until evenly coated. Add half shrimp to a large, heated pan. Cook about 2 minutes per side. Repeat with the remaining shrimp. For crispier tortillas, grill directly over stovetop until lightly charred or wrap in a damp towel and microwave for about 30 seconds. Keep tortillas covered until ready to serve. Spoon salsa onto each tortilla and top with 3-4 shrimp and cilantro. Serve 1 lime wedge for each two tacos.
×