Crabmeat stuffed portobellos

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Crabmeat stuffed Portobellos

  • Servings: 4-6
  • Time: 2hr 30mins
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These are a great Main dish or appetizer

Recipe by glutenfree lady

* removing the gills is optional, but they have a very strong taste. There are numerous youtube videos on how to clean portobellos.
*optional

Ingredients

  • 4
    large portobello mushrooms, cleaned*
  • 1
    egg, beaten
  • 1/2 cup
    gluten free breadcrumbs
  • 1-2 tablespoons
    mayonnaise
  • 1/2 teaspoon
    lemon juice
  • 1/2 teaspoon
    Mrs. Dash original seasoning*
  • 1/2 teaspoon
    salt
  • 1/4 teaspoon
    pepper
  • 1/4 teaspoon
    dried oregano
  • 1/2 teaspoon
    Old Bay seasoning
  • 1 can (6 oz)
    lump crabmeat, picked over and drained
  • 2 tablespoons
    dairy free parmesan cheese

Cooking Directions

  1. Remove the gills from the mushrooms, and rinse. Pat dry.
  2. Once you have cleaned the mushrooms, place them on a sheet pan covered with parchment or foil.  If using foil, spray with cooking spray.  Greasing parchment is not necessary as it is non-stick.
  3. Lightly salt the mushrooms, and spray lightly with cooking spray.   They are ready to be stuffed.
  4. Preheat the oven to 375 degrees.   Stuff each mushroom with crabmeat stuffing. Bake for 15 minutes.

Quick and Easy Shrimp Scampi

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Quick and easy Shrimp Scampi

  • Servings: 4-6
  • Time: 10 mins
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This recipe is a time saver

Recipe by glutenfree lady

Ingredients

  • 1 lb
    frozen, cooked jumbo shrimp
  • 1/4 cup
    olive oil
  • 1-2 tablespoons
    lemon juice
  • 1-2 teaspoons
    minced garlic
  • 1/2 teaspoon
    ground thyme
  • salt and pepper
    to taste

Cooking Directions

  1. Defrost shrimp in a colander in the sink-this can be done the night before-make sure to refrigerate shrimp after thawing.
  2. Peel and devein shrimp if not already peeled.
  3. Cook your rice first-this dish will come together quickly.
  4. Add olive oil to a non-stick pan, warm slightly
  5. add your garlic, thyme, salt, pepper and lemon juice, stir to combine with olive oil, until fragrant.
  6. Add defrosted, drained shrimp, toss in olive oil mixture until warmed through
  7. Serve over rice.

Better than takeout Gluten free Egg foo young

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Gluten free Egg Foo Young

  • Servings: 4-6
  • Time: 30mins
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Better than takeout and gluten free too!

Recipe by food.com

*optional

Ingredients

  • 1 cup
    chicken broth
  • 1 tablespoon
    gluten free soy sauce
  • 2 teaspoons
    granulated sugar
  • 1 teaspoons
    rice vinegar
  • 1 tablespoon
    corn starch
  • 1 teaspoon
    sesame oil
  • 6
    eggs slightly beaten
  • 1/4 cup
    green onion, sliced
  • 1 cup
    fresh bean sprout*
  • 4
    water chestnuts, minced*
  • 1/3-1/2 cup
    minced ham, chicken or shrimp
  • 1 teaspoon
    soy sauce
  • 2-3 tablespoons
    cooking oil with high smoke point

Cooking Directions for the Egg foo young

  1. Mix eggs, vegetables, meat and 2-3 tablespoons soy sauce.
  2. Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
  3. Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
  4. Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.

For the sauce:

  1. In a pan, heat broth, 1 tablespoon soy sauce, sugar and vinegar.
  2. In a bowl, blend cornstarch and water.
  3. Add to sauce and cook, stirring, until sauce bubbles and thickens.
  4. Stir in sesame oil
  5. Serve with hot Egg Foo Yung.

Creamy shrimp boil pasta

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Creamy shrimp boil pasta

  • Servings: 6-8
  • Time: 30mins
  • Difficulty: easy
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Creamy and delicious shrimp and pasta

Recipe by delish.com

Ingredients

  • 1 lb
    gluten free fettucini
  • 1-2 tablespoon
    grapeseed oil
  • 2 tablespoon
    dairy free spread
  • 2
    sausage links, cut into 1/4 inch pieces
  • 1 lb
    medium shrimp, peeled and deveined
  • 1-2
    garlic cloves, minced
  • 1 cup
    diced onion
  • 2 tablespoons
    white rice flour
  • 1
    red bell pepper, diced
  • 1 cup
    chicken broth
  • 1 cup
    dairy free milk
  • 2-4 teaspoons
    Old Bay seasoning
  • 1 cup
    corn kernels

Cooking Directions

  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside
  2. Meanwhile, in a large skillet over medium-high heat, warm 1-2 tablespoon oil, and cook sausage until browned. Using a slotted spoon, transfer to a plate leaving remaining oil in the skillet. Cook shrimp until opaque, 5 minutes, and transfer to plate with sausage.
  3. Return skillet to stove over medium heat. Melt dairy free spread and cook garlic and onion, 3 minutes. Add flour and whisk for 1 minute. While continuing to whisk, add bell pepper, broth, half and half, and Old Bay seasoning until smooth. Bring to a boil and simmer on low until slightly thickened, 2 to 3 minutes. Add corn and stir until warmed through.
  4. Add pasta to skillet with shrimp and sausage along with any drippings and toss together. Serve immediately.

Cheesy gluten free tomato pie

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Cheesy Gluten Free Tomato Pie

  • Servings: 6-8
  • Time: 35 mins
  • Difficulty: easy
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Easy, cheesy and delicious!

Recipe by bettycrocker.com

* you can omit the Mrs. Dash and use any herbs you wish
* you can omit the mayonnaise

Ingredients

  • 9 oz
    can tuna in water, drained
  • 1 small
    onion, diced
  • 1 package
    dairy free cheese, shredded and divided
  • 1 tablespoon
    dairy free spread
  • 1/2 cup
    gluten free Bisquick
  • 1 cup
    dairy free milk of choice
  • 2
    eggs
  • 1/2 teaspoon
    salt or to taste
  • 1/4 teaspoon
    pepper or to taste
  • 1 teaspoon
    Mrs. Dash original*
  • 1 tablespoon
    mayonnaise*
  • 1 large, ripe
    tomato, sliced thinly

Cooking Directions

  1. Spray a 9 or 10-inch pie plate with cooking spray.  Preheat oven to 400 degrees.
  2. In a covered microwave-safe bowl, cook onion and dairy free spread on high for 30 seconds to one minute, until onion is soft.
  3. Drain tuna and put into a small bowl. Add Mrs. Dash seasoning, salt, pepper and 1 tablespoon mayonnaise. Stir in cooked onion and melted spread. Turn mixture into the greased pie plate. Sprinkle with half of the cheese.
  4. In a small bowl, whisk together Bisquick, milk and eggs, until combined. Pour over tuna mixture. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. A few moist crumbs are ok.
  5. While pie is baking, slice the tomato into thin slices.
  6. Remove pie from oven.
  7. Sprinkle remaining cheese over the top of the pie. Lay slices of tomato evenly over the top of the cheese.
  8. Turn on oven broiler. Place pie under broiler until cheese is melted.
  9. Let cool five minutes before serving.

Gluten free Sesame Shrimp

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This is a really easy recipe to make.  If you miss Chinese takeout, this will definitely satisfy your craving.

Easy Gluten free Sesame Shrimp

  • Servings: 2-4
  • Time: 20 minutes
  • Difficulty: easy
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A great gluten free Chinese takeout alternative

Ingredients

  • 1/4 cup
    gluten free soy sauce
  • 2 tablespoons
    rice wine
  • 2 teaspoons
    light brown sugar
  • 2 tablespoon
    olive oil
  • 1 teaspoon
    sesame oil
  • 1-2 teaspoons
    minced garlic*
  • 1 tablespoon
    ground ginger
  • 1 lb 16-20 count
    peeled and deveined shrimp
  • 1 tablespoon
    grape seed oil*
  • 3
    green onions, sliced
  • 1 tablespoon
    toasted sesame seed
  • 1/2 package
    rice noodles, softened*

Cooking Directions

  1. Marinate the shrimp: In a medium bowl whisk together the soy sauce, seasoned rice vinegar, and brown sugar until the sugar has dissolved. Then whisk in the olive oil, sesame oil, minced garlic, and grated ginger. Place the shrimp in the bowl with the marinade. Toss to coat with the marinade and chill until ready to cook, about 15-30 minutes.
  2. Toast sesame seeds: If you haven’t already done so, toast the sesame seeds in a small sauté pan over medium high heat until lightly browned.   Use a dry pan.
  3. Stir-fry shrimp and green onions: Heat cooking oil in a large stick-free sauté pan or wok (you can use a stainless steel frying pan) on high heat. When the oil is shimmering hot, almost smoking, use a slotted spoon to move the shrimp from the marinade into the hot pan. (Watch out, it will splatter.) Stir-fry for a minute.
  4. Continue to stir fry, turning the individual shrimp over if necessary, until the shrimp are pink and just cooked through. No more than 2 minutes max total cooking time, a minute on each side.   Be careful not to overcook the shrimp.
  5. Reduce marinade: Remove shrimp from pan and transfer to a serving bowl. Place the remaining marinade in the hot sauté pan and simmer it until it has reduced to a syrup.  Let simmer on medium until sauce is reduced by about half; be careful not to burn it!
  6. *To cook the rice noodles, soak in boiling water for 10-20 minutes, or until softened.
  7. Add the rice noodles to the skillet, and toss to coat.  Cook over low heat until noodles are just beginning to absorb the liquid.  Add the shrimp back into the skillet and toss everything together.  Serve.
  8. *use more or less garlic to taste