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Showing results for tags 'shrimp'.
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Celiac.com 10/05/2024 - This gluten-free Grilled Shrimp with Walnut Pesto is a sumptuous blend of rich, nutty walnuts with fresh basil, garlic, and Parmesan, that brings a delightful twist to a classic sauce. The succulent shrimp, lightly charred on the grill (or the pan), perfectly complement the creamy, herbaceous pesto. It's a vibrant and flavorful dish that's is a true crowd-pleaser, and guaranteed to elevate your next meal. Whether you're hosting a summer barbecue or simply looking for a quick and delicious dinner option that's out of the ordinary, this gluten-free recipe is sure to impress. Serve it with a side of gluten-free bread and a light salad for a complete meal that celebrates the best of fresh, seasonal ingredients. Gluten-Free Grilled Shrimp with Walnut Pesto Ingredients Mixed greens, for serving For the pesto ½ cup walnut halves Grated zest and juice of 1 large lemon ⅓ cup extra-virgin olive oil Kosher salt 5 scallions, thinly sliced 1½ cups packed fresh basil ½ cup packed fresh parsley For the shrimp 2 pounds large shrimp, peeled and deveined, tails intact 2 tablespoons vegetable oil Kosher salt 2 teaspoons red pepper flakes 2 tablespoons red wine vinegar Directions Soak six 10-inch wooden skewers in water for at least 30 minutes. Heat a grill to high. To make the pesto Pulse the walnuts, lemon zest and juice, olive oil and a pinch of salt in a food processor until the walnuts are in small pieces. Pulse in the scallions, basil and parsley until fairly smooth. With the machine on, drizzle in 2 to 4 tablespoons cold water to loosen. Transfer to a bowl and season with salt. To make the shrimp Thread the shrimp through the tail and top end onto the prepared skewers so they lie flat. Brush with the vegetable oil and season on both sides with salt and the red pepper flakes. Grill the shrimp on the hottest part of the grill until marked, 3 to 4 minutes; flip and grill until cooked through, 2 to 3 more minutes. Remove from the grill and drizzle with the red wine vinegar. Remove the shrimp from the skewers, if desired, and serve over mixed greens. Drizzle with some of the pesto and serve the remaining pesto on the side. -
Gluten-Free Cajun Shrimp and Rice (Shrimp Creole)
Jefferson Adams posted an article in American & British
Celiac.com 09/28/2024 - Elevate your gluten-free cooking with this flavorful Cajun Shrimp and Rice dish. Packed with bold spices and fresh ingredients, this recipe brings together tender shrimp, juicy tomatoes, and fluffy white rice in a quick and satisfying meal. Perfect for a weeknight dinner, it’s a gluten-free one-pan wonder that delivers a taste of the South right to your table. Ingredients: 1 tablespoon unsalted butter 2 tablespoons extra-virgin olive oil 3 cloves garlic, minced 2 teaspoons Cajun seasoning 1 pound large shrimp, peeled and deveined, tails intact Kosher salt and freshly ground pepper 4 plum tomatoes, chopped 2 bunches scallions, chopped 3 cups cooked white rice 3 tablespoons chopped fresh parsley Lemon wedges, for serving Directions: Heat the Skillet In a large skillet, melt the butter with the olive oil over medium-high heat. Add the minced garlic and cook until fragrant, about 1 minute. Cook the Shrimp Sprinkle the Cajun seasoning over the shrimp and add them to the skillet. Cook, stirring frequently, until the shrimp start to curl, about 1 minute. Season with salt and pepper to taste. Add Vegetables Stir in the chopped tomatoes and scallions. Cook for about 1 minute, allowing the flavors to blend. Incorporate the Rice Add the cooked white rice to the skillet along with ¼ cup of water. Continue cooking, stirring occasionally, until the rice is warmed through and the shrimp are fully opaque, about 3 more minutes. Finish and Serve Stir in the chopped parsley. Serve hot with lemon wedges on the side for a zesty finish. Tip: This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently to avoid overcooking the shrimp. -
Celiac.com 07/11/2023 - Seafood lovers will rejoice at the medley of flavors and textures in this refreshing salad. Tender shrimp, delicate crab meat, or any other seafood of your choice, are the stars of the show. Paired with zesty lemon and tangy lime, each bite is a harmonious balance of flavors. Lettuce adds a fresh, crisp element, while the sweet red pepper brings a touch of sweetness and vibrant color. The onion lends its mild sharpness, enhancing the overall flavor profile of the dish. Together, these ingredients create a symphony of tastes and textures that will leave you craving more. Ingredients: 1 medium orange 1 medium lemon 1 medium lime ½ pound peeled and deveined cooked shrimp, coarsely chopped ½ pound refrigerated fresh crabmeat, coarsely chopped (Beware of imitation crab, as it can contain gluten) 2 tablespoons finely chopped sweet onion 2 tablespoons finely chopped sweet red pepper Arugula or Shredded lettuce Assorted gluten-free crackers Directions: Finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange. Transfer zest and juice to a large bowl. Repeat with lemon and lime. Add shrimp, crab, onion and pepper; toss to coat. Serve on arugula or lettuce with gluten-free crackers. -
Celiac.com 12/01/2022 - Chef John has been a go-to inspiration for more than a few of the recipes we have transformed into culinary magic with our gluten-free versions. These garlic shrimp are grilled over high heat charcoal, then drizzled with a quick, easy, source of fresh herbs. The recipe happens to be naturally gluten-free, so no changes needed. As Chef John notes, the recipe works best with fresh herbs, so it's good to splurge and buy anything you can't get from your herb garden. Be sure to buy extra large shrimp for longer grilling, and maximum caramelization. Chef John's Grilled Garlic and Herb Shrimp Ingredients: 1½ teaspoons kosher salt ½ teaspoon lemon zest 3 cloves garlic, thinly sliced 3 tablespoons chopped fresh basil leaves 3 tablespoons chopped fresh flat-leaf parsley 1 tablespoon chopped fresh oregano leaves 1 tablespoon chopped fresh lemon thyme leaves 4 tablespoons olive oil, divided, or as needed 2 pounds extra large shrimp (16-20), peeled and deveined, tail left on skewers Sauce: 1 tablespoon olive oil ½ lemon, juiced ½ teaspoon red pepper flakes 1 pinch cayenne pepper salt and ground black pepper to taste 1 lemon, cut into wedges Directions Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes. Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable. Place shrimp in a large bowl and mix in about ⅔ of the sauce, reserving ⅓ for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce. Heat an outdoor grill for high heat and lightly oil the grate. Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter. Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges. -
Maple-Orange Glazed Shrimp Kebobs (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 08/24/2022 - If you're looking for a great gluten-free shrimp recipe for the barbecue, these maple-orange shrimp kebobs are an easy, tasty, and gluten-free way to enjoy summer. Ingredients 24 jumbo shrimp, peeled and deveined 3 tablespoons vegetable oil ½ teaspoon salt ½ teaspoon pepper ½ cup Heinz Tomato Ketchup ¼ cup orange juice ¼ cup maple syrup 1 tablespoon Heinz Worcestershire Sauce 1 tablespoon Heinz Apple Cider Vinegar ½ teaspoon paprika 3 cloves garlic, minced Directions Soak skewers in water for 15 minutes. Wash shrimp and and dry on a paper towel. Thread six shrimp onto long skewers. Brush the shrimp evenly with vegetable oil. Sprinkle with salt and pepper, and set aside. Blend the ketchup with the orange juice, maple syrup, Worcestershire sauce, vinegar, paprika and garlic. Heat the grill to medium-high heat and grease lightly. Brush kebobs all over with the maple-orange mixture. Grill for 2 to 3 minutes per side, basting often, or until the shrimp turn opaque. Serve warm with steamed rice and your favorite grilled vegetables. -
Grilled Shrimp with Chimichurri Sauce (Gluten-Free)
Jefferson Adams posted an article in South American
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. -
Tasty Mexican-Style Shrimp Cocktail with Video (Gluten-Free)
Jefferson Adams posted an article in Mexican & Spanish
Celiac.com 09/11/2019 - A good shrimp cocktail is a thing of beauty. Cool, tasty, and refreshing, this recipe for Mexican-style shrimp cocktail comes to us from Chef John over at Food Wishes, one of our favorite food blogs on the internet. The blog pairs nicely with a video of the step-by-step preparation on Youtube. Food Wishes is not strictly gluten-free, but many recipes there are prepared without gluten ingredients. If you haven't had a chance to check out the delicious recipes on Food Wishes, definitely check it out. This recipe delivers a shrimp cocktail that is fresh, tangy, rich and delicious. The original recipe calls for jalapeño, but we substituted Serrano instead. Use whichever you like. Watch the video here: Ingredients for 4 servings: 1 cup clam juice 1 pound raw large shrimp, peeled and deveined ¼ teaspoon dried oregano 1 cup diced English or Persian cucumber ½ cup diced celery ½ cup finely diced red onion 2 tablespoons Serrano peppers, seeded, finely diced 1¼ cup diced, peeled, seeded ripe tomatoes, or quartered small cherry tomatoes ½ cup ketchup 2 freshly squeezed limes, to taste freshly chopped cilantro, to taste Mexican hot sauce, to taste 1 large Hass avocado, cubed Directions: Right off the bat, Chef John throws us an ingenious curve. Instead of cooking the one pound of peeled and deveined shrimp in salty water, he cooks them in clam juice with a pinch of oregano. Bring clam juice and oregano to a boil. Add shrimp, and cook for about 2 minutes until barely cooked. It's okay if a few are slightly undercooked, since the lime and tomato will help finish cooking the shrimp. When shrimp are cooked, remove them to a bowl to cool. Let clam juice cool, then strain and reserve. When shrimp are cool to touch, clean up any remaining veins, etc., and the cut into bite sized pieces. Place chopped tomatoes into a mixing bowl. Add ketchup and stir. Add cooled clam juice, and lime juice, and stir until mixed. Add chopped cucumbers, onion, celery, cilantro, Serrano pepper, and salt. Add a dash of gluten-free red pepper hot sauce, and a dash of cayenne, as desired, and stir well. Add cut shrimp to the bowl, and mix well. Cover and place into the fridge for 2-3 hours. Once chilled, remove from fridge and stir to check thickness. Thin mixture by adding a bit of tomato juice, clam juice, or, for a secret layer of flavor, pickle brine. Stir until mixture is desired consistency. Once thickness is adjusted, add diced avocado pieces. Spoon into chilled glass cups or glasses, top with cilantro sprig, and serve with tortilla chips, and fresh lime wedges. Also, if classic All-American Shrimp Cocktail is more your speed, check out that recipe at the Food Wishes blog. -
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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. -
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. -
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. -
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. -
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.
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Zesty Shrimp with Tasty Cilantro Rice (Gluten-Free)
Jefferson Adams posted an article in Mexican & Spanish
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. -
Roasted Shrimp Scampi with Cherry Peppers (Gluten-Free)
Jefferson Adams posted an article in Italian
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. -
Grilled Shrimp Marinated in Miso Butter (Gluten-Free)
Jefferson Adams posted an article in Chinese & Asian
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. -
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.
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Gluten-free Salt and Pepper Shrimp (Gluten-Free)
Jefferson Adams posted an article in Chinese & Asian
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. -
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.
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Roasted Shrimp with Garlic Chive Butter (Gluten-Free)
Jefferson Adams posted an article in American & British
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. -
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.
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Glass Noodles With Shrimp and Vegetables (Gluten-Free)
Jefferson Adams posted an article in Chinese & Asian
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. -
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.
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Grilled Shrimp Tacos with Avocado Salsa (Gluten-Free)
Jefferson Adams posted an article in Mexican & Spanish
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.
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