Garlic-Basil Shrimp

This super simple recipe has become one of my favorites (and Bryan's too I think).  Its from the "So Easy" cookbook by Ellie Krieger.  You really have to give this a try and best part, the original recipe almost 100% naturally gluten free.  The only substitution I have to make is instead of orzo pasta, I use either white or brown rice

Garlic-Basil Shrimp by Ellie Krieger

2 tablespoons olive oil

1 1/4 pounds shrimp (20-25 per pound), peeled and deveined (I used tail on frozen shrimp)

3 garlic cloves, minced

1/8 teaspoon crushed red pepper flakes or more to taste

3/4 cup dry white wine

1 1/2 cups grape tomatoes, halved

1/4 cup finely chopped basil

salt and freshly grounded black pepper, to taste

3 cups of brown or white rice (original recipe calls for whole wheat orzo pasta)

Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking, then add the shrimp and cook, turning over once, until just cooked through, about 2 minutes.  Transfer with a slotted spoon to a large bowl.

Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds.  Add the wine and cook over high heat stirring occasionally, for 3 minutes.  Stir in the tomatoes and basil and season the sauce with salt and pepper.  Return the shrimp to the pan and cook just until heated through.  Serve with rice (or orzo).

Baked Shrimp with Tomatoes and Feta

Baked Shrimp with Tomatoes and Feta

(adapted from Eating Smart w/ Ellie Krieger)

1 tablespoon olive oil

1 medium onion, diced (about 1 1/2 cups)

2 cloves garlic, minced

Two 14.5-ounce cans of Trader Joe's Fire Roasted Diced Tomatoes with Green Chillies*

1/4 Cup finely minced fresh flat-leaf parsley

1 tablespoon finely minced dill

1 1/4 pounds froze and thawed medium shrimp peeled and deveined

1/4 teaspoon salt plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

2/3 cup crumbled feta cheese

Preheat oven to 425 degrees

Heat oil in an ovenproof skillet over medium-high heat.  Add the onion and cook, stirring until softened, about 3 minutes.  Add the garlic and cook for 1 minute.  Add the tomatoes and bring to a boil.  reduce the heat to medium-low and let simmer for about 5 minutes until the tomato juices thicken.

Remove from the heat.  Stir in the parsley, dill and shrimp and season with salt and pepper.  Sprinkle the feta over the top.  Bake until the shrimp are cooked through and the cheese melts, about 12 minutes.

Serve over rice.

*The original recipe calls for two 14.5-ounce cans of no-salt-added diced tomatoes.  For a spicy version use two Trader Joe's Fire Roasted Diced Tomatoes.  If you do not like a lot of heat use one can of the TJ's and one of the no-salt-added.

Sesame Orange Shrimp

Sesame Orange Shrimp

(Adapted from Martha Stewart's Every Day Food, #13 page 76)

2 large egg whites

1/4 cup cornstarch

1/4 cup sesame seeds

coarse salt and ground pepper

1 1/2 pounds medium shrimp, peeled and deveined

1/4 cup vegetable oil, plus more if needed

1 cup fresh orange juice

2 tablespoons soy sauce (gluten free)

1 tablespoon sugar

4 scallions, trimmed and thinly sliced

Steamed white rice

~In a large blow, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt and 1/2 teaspoon pepper until frothy. Add shrimp and toss to coat.

~Heath 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2-3 minutes per side; transfer to a paper-towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches.

~Wipe skillet with a paper towel. Add orange juice, soy sauce and sugar; boil over high heat until syrupy and reduced to about 1/3 cup, 4-5 minutes. Return shrimp to skillet; add scallions and cook until heated through and coated with sauce, about 1 minute.

~Serve over steamed white rice.

Shrimp Stir-Fry and Egg Drop Soup

[caption id="attachment_47" align="aligncenter" width="225" caption="Shrimp Stir-Fry and Egg Drop Soup"][/caption]

(Both of these recipes are adapted from Martha Stewart's magazine - Everyday Food)

SHRIMP STIR-FRY


1 Pound Shrimp

2 tablespoons gluten free soy sauce

1 tablespoon rice vinegar

1 teaspoon canola oil

2 small onions, cut into wedges

9 ounces button mushrooms, quartered

1 large red bell pepper (I left these out)

1 3/4 pound bok choy, cut into 1 1/2 pieces, stems and green pieces separated

1/4 pound snow peas trimmed

5 paper-thin slices fresh ginger

1 teaspoon cornstarch dissolved in 2 teaspoons cold water

lime wedges for serving

~In a bowl, whisk together soy sauce, vinegar, and sesame oil with tablespoon water; pour over shrimp.  Marinate 5 minutes (RESERVE marinade).

~ Heat canola oil in a 12-inch non-stick skillet over high heat.  Cook shrimp about 1-2 minutes on each side.  Set aside

~Stirring constantly, cook onions in skillet over high heat until browned, 5 minutes.  Add mushrooms; cook 2 minutes.  Add red pepper and bok choy stems; cook 3 minutes.  Add peas and ginger; cook 1 minute.  Add marinade, cornstarch mixture, bok choy greens and shrimp.  Cook until heated through.  Season with soy sauce as desired, serve with limes.

EGG DROP SOUP

2 Cans reduced sodium gluten free chicken broth

3 Cups of water

4 teaspoons gluten free soy sauce

2 teaspoons grated fresh ginger

8oz snow peas cut into 1/2 inch pieces

3 large eggs, lightly beaten

Rice Vinegar, Sesame Oil and Scallions for seasoning

~ In a large saucepan, bring 2 cans reduced-sodium gluten free chicken broth (14.5 ounces each), 3 cups of water, 4 teaspoons gluten free soy sauce, and 2 teaspoons grated fresh ginger to a boil.

~Add 8 ounces snow peas, cut into 1/2 -inch pieces.  Simmer over medium heat until vegetables are tender, about 2-3 minutes.

~ While stirring slowly in ONE direction, pour 3 lightly beaten large eggs in a steady stream into soup (eggs will feather).  Remove from heat.  Season with rice vinegar, sesame oil and scallions as desired.

Enjoy!