Gluten Free Shrimp Cakes with Creamy Horseradish Mustard Sauce

Yield: 18

1 cup chopped cooked shrimp 

1 cup chopped raw kale, stems removed 

1 large chopped shallot 

2 large room temperature eggs 

1 cup cooked brown rice 

1 cup almond flour 

2 tablespoons freshly chopped dill 

2 tablespoons chopped roasted red peppers (optional) 

Sea salt and black pepper

Combine all the ingredients (add more flour if it's not binding). Season to your preference with sea salt and black pepper. Drop tablespoonfuls into the palm of your hands (wet hands in cold water to prevent sticking). Form into balls. Refrigerate for 30 minutes.

Cover the bottom of a large deep sided skillet with extra virgin olive oil or a good quality veggie oil on medium heat. When hot, add 6 cakes(don'tflatten),leaving plenty of room in between. Fry on one side until golden brown and crispy (about 3 to 4 minutes). Flip over for a further three minutes (flatten top slightly). Remove and drain on a paper towel. Serve warm with Horseradish Mustard Sauce on the side.

Horseradish Mustard Sauce:

1/2 cup plain Greek yogurt 

1 tablespoon French mustard

 1 teaspoon prepared horseradish 

1 tablespoon fresh lemon juice 

2 tablespoons raw honey 

Sea salt and black pepper

Blend all the ingredients until creamy. Season to your preference with sea salt and black pepper. Serve chilled.

Gluten Free Chestnut Crepes Stuffed with Shrimp and Creamy Blue Cheese

I was introduced to Lauren Kelly's gluten-free cookbook - The Everything Wheat-Free Diet Cookbook a few weeks ago. This book will show you how to substitute common foods (and uncommon foods) with those that are wheat-free. Lauren shares thrilling recipes from around the world that prove you can give up the gluten without giving up the flavor. For sufferers of celiac disease, the necessary diet limitations can seem like a culinary curse. With the right information and a great cookbook, you can still eat most of the foods you love while maintaining a healthy, well-balanced diet. This recipe book will inspire you, but it also has pages full of invaluable information for those on a gluten-free journey. I highly recommend this book.

I was inspired immediately after I read Lauren's book to make her Chestnut Crepes with a savory twist. 

Yield: 6

Chestnut Crepes:

2 large room temperature eggs 

1 cup milk

 1/2 cup chestnut flour 

1/2 cup rice flour

2 tablespoons salted melted butter

Whisk all the ingredients until smooth. Heat a well buttered 11" by 11" round skillet on medium heat. When hot, pour in half a cup of the batter and tilt the skillet with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes. Loosen with a spatula, turn and cook the other side. Repeat until all the batter is gone. Keep crepes warm while you prepare the filling.

Stuffing:

1 lb medium shrimp, peeled and deveined 

2 tablespoons butter 

4 large fresh garlic cloves, crushed 

1/2 cup chopped fresh basil leaves

1/2 cup chopped fresh flat-leaf parsley 

1/4 teaspoon crushed red pepper flakes 

1/4 cup dry white wine 

3/4 cup heavy whipping cream

1/2 cup blue cheese 

Black pepper to taste

Heat a large skillet and add butter. When hot, add garlic, pepper f lakes, fresh herbs f or a minute to combine. Add wine, cream, and cheese to melt, followed by shrimp. Cook for 3 to 5 minutes or until it's done. Season to taste with black pepper. Fold empty crepe over to form a half circle. Spoon a tablespoon of the stuffing into one half . Fold it over, this time to form a triangular shape (refer to picture). Drizzle some of the sauce over the top. 

Serve warm.

Saffron Seafood Bisque

1 lb medium shrimp, peeled and deveined
12 oz. salmon, cut into small pieces

14 fl oz pure coconut cream

2 tablespoons red curry paste

1 teaspoon saffron threads

1 tablespoon lemongrass paste

1 lime, juice

1 shallots, chopped

Sea salt and black pepper to taste

On medium to high heat, bring coconut cream, saffron, shallots, lemongrass paste, lime juice, and red curry paste to a boil. Add salmon and shrimp. Simmer for 6 minutes. Season with salt and black pepper to taste.

Serve hot over a bowl of rice, quinoa, or noodles.

Stuffed Baked Salmon

This recipe is one of many that I will be sharing in my upcoming book, "Rustic Modern Cuisine". To pre-order your copy, please click here. Available for a limited time only!

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Seafood Salad

12 ounces cooked salmon,chopped

2 cups cooked medium shrimp, chopped

4 celery stalks (with leaves), finely chopped

1 small white onion, finely chopped

3 tablespoons capers

Handful fresh Italian parsley, chopped1 cup sauerkraut, drain and finely chopped

2 tablespoons good quality mayonaise

1 tablespoon whole grain mustard

Sea salt and black pepper to taste.

Combine all the ingredients and mix to combine. Season with salt and black pepper.

Serve chilled.

Shrimp Pasta Shells (gluten-free)

16 ounces cooked rice pasta shells

1 pound cooked medium shrimp

2 cups yellow cherry tomatoes

1 small onion, chopped

3 tablespoons pesto

3 tablespoons capers

3 garlic cloves, crushed

Handful fresh italian parsley, chopped

Extra virgin olive oil

Sea salt and black pepper

In a deep sided skillet on high heat, add four tablespoons of olive oil. When hot, add garlic, onion, tomatoes, and pesto. Sauté until soft (about 4 minutes). Add shrimp, sautéing a further 2 minutes. Add pasta and stir well to combine. Add parsley and capers. Season with sea salt and black pepper. Drizzle extra olive oil on top and serve hot with a crispy salad of your choice.

Quinoa Jambalaya

Quinoa: 
2 cups quinoa

2 garlic clove, crushed

4 cups vegetable broth

1 teaspoon vegetable bouillion

1 teaspoon fresh sage

1 teaspoon cumin

Extra virgin olive oil

Sea salt and black pepper to taste

Bring broth to a rolling boil, add quinoa, cumin, sage, bouillon, and garlic. Drizzle two tablespoons of olive oil and stir to combine. Season with sea salt and black pepper and reduce heat to low. Put the lid on and simmer until all the liquid is absorbed and quinoa is cooked but still firm to bite (al dente) about 15 - 20 minutes. Turn heat off and leave lid on.

Content: 

1 lb medium shrimp, devein and peel

4 links chicken and apple sausages, chopped

2 garlic cloves, crushed

3 large celery stalks, chopped

1 large white onion, peel and chopped

1 fuji apple, chopped

3 tablespoons fresh parsley, chopped

3 scallions, chopped

Extra virgin olive oil

Sea salt and black pepper

In a deep sided skillet on medium heat, add three tablespoons of olive oil. When hot, add onions, apples, celery, sausage and garlic. Sauté until soft. Add shrimp, sautéing a further 4 minutes or until shrimp turns pink. Add Quinoa and stir well to combine. Add parsley and season with sea salt and black pepper to taste. Drizzle extra olive oil on top and serve hot.

Shrimp and Avocado Stuffed Tomato

2 large tomatoes

10 medium cooked shrimp

1/2 fresh green chili, with seeds removed, chopped finely

2 teaspoons finely chopped onions

1/2 avocado finely chopped

1 teaspoon capers

1 teaspoon crushed fresh garlic

Juice of half a lemon

1 tablespoon extra virgin olive oil

1/2 Nori (seaweed) sheet

Sea salt and black pepper

Cut tomatoes in half and scoop out the insides and discard

Combine the rest of the ingredients and season with sea salt and black pepper.

Fill tomato halves and sprinkle with seaweed on top. Use the rest for garnish.

Serves 4

Stir Fry Vegetable Shrimp Quinoa

Quinoa:

1 cup quinoa

1 garlic clove, crushed

2 cups vegetable broth

extra virgin olive oil

Sea salt and black pepper to taste

Bring broth to a rolling boil, add quinoa and garlic. Drizzle two tablespoons of olive oil and stir to combine. Season with sea salt and black pepper and reduce heat to low. Put the lid on and simmer until all the liquid is absorbed and quinoa is cooked but still firm to bite (al dente) about 15 - 20 minutes. Turn heat off and leave lid on.

Content: 

2 garlic cloves, crushed

3 large carrots, sliced thinly

1 large white onion, peel and chopped

3 tablespoons fresh parsley, chopped (optional)

1 cup cherry tomatoes

1 bunch broccoli, cut into small pieces

3 tablespoons capers

1 lb medium shrimp, devein and peel

Extra virgin olive oil

Sea salt and black pepper

In a deep sided skillet on medium heat, add three tablespoons of olive oil. When hot, add carrots, onions, and garlic. Sauté until soft. Add tomatoes and shrimp, sautéing a further 4 minutes or until shrimp turns pink. Add Quinoa and stir well to combine. Add parsley and capers. Season with sea salt and black pepper. Drizzle extra olive oil on top and serve hot with a crispy salad of your choice.

Seafood Pie

Pie:

3 round 12" pie crust

12 ounces wild salmon, cooked and broken into bite size pieces

2 cups small shrimp, (frozen or fresh)

1 shallots, chopped finely

1/4 cup fresh dill, chopped

1/4 cup fresh parsley, chopped

Bechamel:

2 cups milk

3 tablespoons butter

1 tablespoon unbleached white flour

1 tablespoon pesto

Sea salt and black pepper

In a large, deep sided skillet, heat butter over medium to high until it melts. Saute shallots until soft. Add flour and whisk until smooth. Keep over medium heat until it turns slightly darker in color (about 4 minutes). Meanwhile, heat milk in a medium saucepan until just about to boil. Add to the flour mixture one cup at a time whisking constantly until all the milk is used up and sauce is smooth. Bring sauce to a boil and cook a further 10 minutes, whisking constantly. Mix in pesto. Season with sea salt and black pepper to taste.

Add salmon, shrimp, parsley, and dill to the bechamel. Stir well to combine. Leave to cool completely.

Preheat oven to 400 F.

Line a greased 12" by 12" round tart pan with a pie crust. Add the pie filling. Add the 2nd pie crust on top and seal the edges well or make a lattice top by cutting strips (1/2") with the remainder of the dough (refer to picture). Brush pastry with milk or melted butter.

Bake for 30 minutes or until crust is a golden brown.

Shrimp Tacos

8 small flour tortillas (about 6-inches)

1 1/2 pounds medium shrimp, peeled and deveined

1/2 small red cabbage, finely sliced

2 small garlic, finely chopped

1/2 cup fresh cilantro, finely chopped

1 small red onion, finely chopped

4 limes

2 teaspoons hot sauce (optional)

2 tablespoons extra virgin olive oil

Salt and black pepper
1 cup sour cream

Combine garlic, hot sauce (optional), juice of two limes, half the chopped onion, and half of the cillantro in a medium size bowl. Season with salt and black pepper. Marinade for 20 minutes in room temperature.

Grill shrimp on medium heat until it turns pink and opaque (about 2 minutes on each side) basting with the marinade during cooking. Take off grill, drizzle extra virgin oil on top and cover to keep warm

Grill tortilla on both sides for 10 seconds  or until warm.

Fold your tortilla in half to make a soft taco.  Fill with cabbage, onion, and shrimp. 

Garnish with extra cilantro, sour cream, fresh guacamole, and lime wedges.

   

Shrimp and Vegetable Wrap with Soy Ginger Sauce

Sauce Ingredients:

1 tablespoon raw honey
1 cup soy ginger sauce
1 tablespoon fresh lime juice
1 garlic clove (minced)
1 teaspoon fresh ginger (minced)
2 tablespoons sweet chili sauce

In a small bowl, mix raw honey, soy ginger sauce (Central Market Organics or equivalent), lime juice, garlic, ginger and sweet chili sauce. Set aside.

8 rice wrappers (8.5 inch diameter)

2 ounces rice vermicelli (glass noodles)

1/2 pound cooked shrimp - peeled and deveined

1 1/3 tablespoons chopped basil

3 tablespoons fresh cilantro (finely chopped)

2 carrots (cut into thin strips)

1 cup scallions (finely chopped)

1 cup peanuts (finely chopped)

Bring a medium saucepan of water to boil. Remove from heat. Add vermicelli. Set aside for 3 to 4 minutes, or until al dente, drain. 

Fill a large bowl with warm water (not hot) Dip one wrapper at a time to soften (about 1 second).

Lay wrapper flat. Leaving about 2 inches uncovered on each side. In a row across the center, place shrimp, a handful of vermicelli, carrots, cilantro, scallions and chopped peanuts. Drizzle your desired amount of sauce on top. Fold uncovered sides inward, then tightly roll the wrapper.

Repeat with the remaining ingredients.