In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside
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.
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.
Add pasta to skillet with shrimp and sausage along with any drippings and toss together. Serve immediately.
* you can omit the Mrs. Dash and use any herbs you wish
* you can omit the mayonnaise
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
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
Spray a 9 or 10-inch pie plate with cooking spray. Preheat oven to 400 degrees.
In a covered microwave-safe bowl, cook onion and dairy free spread on high for 30 seconds to one minute, until onion is soft.
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.
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.
While pie is baking, slice the tomato into thin slices.
Remove pie from oven.
Sprinkle remaining cheese over the top of the pie. Lay slices of tomato evenly over the top of the cheese.
Turn on oven broiler. Place pie under broiler until cheese is melted.
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.
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.
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.
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.
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!
*To cook the rice noodles, soak in boiling water for 10-20 minutes, or until softened.
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.