Tag Archives: shrimp

Shrimp, Peppers, and Onions over Arugula Pasta

My family has an inside joke to hide any shrimp at holiday gatherings because I will eat it all.  I do really love shrimp!  Grilled… with cocktail sauce… or over pasta.  Here is a great mom- inspired shrimp over pasta recipe that is easy and full of flavor.  Perfect for summer!

Shrimp, Peppers, and Onions over Arugula Pasta

Pieces:

  1. one half of an onion, chopped
  2. three celery stalks, chopped
  3. 3 peppers, cut into long strips… your favorite colors
  4. one pound of shrimp, peeled
  5. 4 tbsp. olive oil
  6. 2 tsp. chopped garlic
  7. one half cup white wine
  8. 2 tbsp. lemon juice
  9. 2 tbsp. red wine vinegar
  10. 2 tsp. red pepper flakes
  11. 4 cups arugula
  12. one box of gluten free pasta
  13. salt and pepper to taste

Process:

  1. In a large saute pan, add the onion, celery, garlic, and 2 tbsp. olive oil.  Saute just until tender.
  2. Add the pepper strips and 2 tbsp. olive oil.
  3. When the onion, celery, and peppers are soft, add the peeled shrimp, white wine, lemon juice, red wine vinegar, and red pepper flakes.  Saute until the shrimp are cooked through and pink.
  4. Cook the gluten free pasta according to package directions.
  5. Serve in a layer… pasta in a bowl, a handful of arugula, and then the shrimp mixture on top.  Season with salt and pepper to taste.

Happy Allergy Free Eating!

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Lemon Hollandaise with Shrimp and Asparagus

There was an enticing recipe in the Wall Street Journal this past weekend for “Butter Braised Asparagus with Shrimp and Lemon Hollandaise.”  Just the title is mouth watering.  Of course Mom took on the challenge of making the recipe dairy free!  With just a couple changes, she made the Hollandaise dairy free (although it does have eggs).  All I can say is “wow.”  Our dinner table was silent for a few moments as we savored the perfect sauce.

In the recipe, the shrimp was poached in vegetable broth, lemon juice,  and white wine while the asparagus was sauteed in a little bit of butter.  But I really want to share the Hollandaise Sauce and how Mom made it dairy free.  You could certainly use this sauce over chicken or other fish, or even for breakfast!

Non Dairy Hollandaise Sauce

Pieces:

  1. 2 large egg yolks
  2. 1 tbsp. champagne vinegar
  3. one half tsp. salt
  4. one quarter cayenne pepper
  5. one stick of vegan butter
  6. juice of one lemon

Process:

  1. Bring a pot of water to a boil then reduce heat to low so the water just simmers.
  2. Whisk yolks and vinegar in a medium bowl.  Season with salt and cayenne pepper.
  3. Put the bowl over the simmering water and stir aggressively until the yolks and vinegar become thick.  Watch the mixture so it doesn’t curdle, moving it off heat if needed.
  4. Whisk in 1 stick of vegan butter, in small pieces, until each piece is melted in.
  5. Add the lemon juice and salt, carefully whisking so it doesn’t curdle.
  6. Serve hot over poached shrimp and asparagus, or your favorite protein and veggies.

Thank you, Chef Brock and the Wall Street Journal!

Happy Allergy Free Eating!

 

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Holiday Drool….

Holidays = food.  I had a wonderful time over the holidays spending time with family, and eating my way through a week long vacation!

Here are some of the allergy free food highlights that I just had to share:

Our annual Christmas Eve meal… fresh lobster over (corn) pasta, highlighted with spicy arugula.

Christmas salad… roasted pear and fennel.

Christmas beef tenderloin with parsley butter, peas, and crispy roasted potatoes.

Asparagus coins cooked in parsley water.  Serious flavor.

Shrimp over leek risotto.

Chicken taco in a gluten free shell!

Gluten free steak tips with spicy lime beans and orange glazed carrots.

Red curry tofu.

Nothing like washing down some southern meals with sweet tea!

I hope everyone had a wonderful holiday season… now it’s back to the kitchen for me after a week of wonderful meals cooked by Mom!  New recipes coming this week…

 

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Shrimpy Pasta with Asparagus and Lemon

I was looking for a change of my usual meat- and- veggie dinner pace this week, so I bought some shrimp and gluten free pasta.  Gluten free pasta is actually pretty good… I have tried the corn, rice, and potato varieties.  They do have a slightly different texture, but still great for a pasta night.  And shrimp?  It is one of my faves…and bags of frozen shrimp were on sale this week.  So a light, easy, and quick recipe is born…

Shrimpy Pasta with Asparagus and Lemon

Pieces:

  1. one pound gluten free pasta
  2. one pound shelled and deveined shrimp
  3. one bunch of asparagus, cut into 2 inch pieces
  4. the juice of one lemon
  5. one cup of white wine
  6. 2 tbsp. lemon pepper
  7. 1 tbsp. dill

Process:

  1. Cook pasta according to package directions.
  2. In a large stir fry pan, add the shrimp.  Add a little cooking spray or oil to coat.
  3. On medium heat, stir the shrimp until they start to get pink.
  4. Add the lemon juice, white wine, lemon pepper, and dill.
  5. When the shrimp are just about cooked through, add the asparagus.
  6. Stir for about 3-4 minutes, just until the asparagus gets tender and the shrimp are cooked through.
  7. Serve over the cooked pasta, adding some of the leftover sauce to coat.

Happy Allergy Free Eating!

 

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