This next recipe was given to me by a Mom at our school. It's super yummy and I loved it, but it glutened me. The recipe called for Kraft Italian dressing and I've used it for years before going gluten free and had no problems. The label doesn't list any gluten/wheat allergy info, but many say it's gluten free. Now that I've not had gluten for a while I'm more susceptible to being glutened and I react more than usual. For those of you that don't have a gluten allergy use the Kraft Zesty Italian dressing, but if you'd like to learn how to make homemade Italian dressing that I personally feel is better then the recipe is below.
Chopolte Orange Shrimp
1/3 cup Zesty Italian Dressing
1-1/2 lb.
uncooked de-veined peeled large shrimp
1/4 cup orange marmalade
2 tbsp chopped canned chipotle peppers in adobo sauce
1/4 cup
fresh cilantro
3 cups
hot cooked long-grain white rice
Heat dressing in large skillet on medium-high heat. Add shrimp; cook 4 min., stirring frequently.
Add marmalade and peppers; cook and stir 3 min. or until shrimp are tender. Remove from heat.
Stir in cilantro. Serve over rice.
Add marmalade and peppers; cook and stir 3 min. or until shrimp are tender. Remove from heat.
Stir in cilantro. Serve over rice.
1 1/2 teaspoons garlic powder (not garlic salt) 1 tablespoon onion powder (not onion salt) 2 tablespoons ground dried oregano 1 tablespoon dried parsley 1 teaspoon ground basil 1/4 teaspoon ground thyme 1/2 teaspoon dried celery flakes 1 teaspoon salt 1 teaspoon black pepper
Mix all ingredients in a medium bowl and stir well to blend. Store in an air-tight container in the refrigerator for up to six months.
To make dressing: Pour 1/2 cup extra virgin olive oil into a glass jar with a screw top lid. Add 1/4 cup white, red, or balsamic vinegar Add 2 tablespoons Italian Salad Dressing Mix Screw lid on jar and shake well to combine. Store any leftovers in the refrigerator.
This recipe seasoning mix is great sprinkled on chicken and beef and even steamed vegetables. I like to add chicken, zucchini and crookneck, snow peas, carrots and half and onion sliced and sprinkle with this seasoning. I add 1 cup broth, cook for 4 hours. When it's done I shred the chicken, add an additional 2-3 cups of water and blend the veg/broth mix with the immersion blender, add the chicken back in and serve. It's killer
Crispy Sweet Shrimp (Sam calls it Candy Shrimp) it's odd I wont lie, but try it and love it and then call me and say "you were right"1lb large shrimp (26/30)
salt and pepper to season
1 egg white
8 tablespoon potato starch or corn starch
oil to fry
Sauce:
1/2 cup mayonnaise
1 1/2 tablespoon fresh lemon juice
1/4 cup sweet and condensed milk
Heat about a half of a bottle of canola oil on the stove. Deep frying helps the crispy shrimp feel like they have breading when they actually don't.
Mix your mayo, lemon and sweet and condensed milk together and set aside.
Make sure your shrimp are deveined and split down the back. I cut the tails off. Lightly season with salt and pepper. Mix seasoned shrimp with egg white then roll in potato starch. Make sure the oil is heating on medium heat, you can drop a tiny bit of coating in the oil and if it sizzles it's ready. Drop your shrimp in the oil in batches and make sure you don't over crowd the pot. Fry until golden brown and stir them around with a chop stick and then remove to a paper towel lined plate.
Drizzle your sauce over your shrimp. I served my shrimp with a caesar salad.
Cold Shrimp & Noodles
Dressing for Pasta
1 1/4 cup mayo or yogurt
2 tsp dijon
2-3 tbsp cocktail sauce
1 tsp salt or more to taste
1 pinch cayenne or granulated red pepper
1 lemon, juiced
1 1/2 tsp dill chopped
1/2 tsp parsley (dried)
Pasta
1 12oz package shell pasta, I used a gluten free barilla pasta
1lb cooked, peeled and cleaned shrimp, cut in half
1/2 cup finely diced red bell pepper
3/4 cup diced celery
salt and ground black pepper
1 pinch paprika
3 sprigs fresh dill
Mix the dressing together and refrigerate.
Bring a pot full of salted water to a boil and stir in pasta shells. Cook till tender, drain and rinse with cold water. Add shrimp, veg and mix with the dressing, salt and pepper, paprika and dill. Cover with plastic and chill.
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