Easy and amazing shrimp po boy

There’s a restaurant downtown with super tasty shrimp po boy sandwiches. I usually don’t love Cajun anything or tomatoes, but on this sandwich I love the Cajun aioli and the diced tomatoes that top the lettuce and shrimp. The restaurant downtown obviously (or maybe not “obviously”) doesn’t sell gluten free sandwiches so I decided to make them at home so I could make sure I used seasonings I knew were safe and of course at home I can easily substitute gluten free rolls. 


Ingredients:


Cajun aioli sauce

– 1 cup mayo

– 1/2 cup ketchup 

– 2 tbsp fresh lemon juice

– 1/2 tsp paprika 

– 1/2 tsp garlic powder

– 1 tbsp creole/Cajun seasoning ** zatarans brand IS gluten free**
Shrimp ingredients:

– 4tbsp butter

– 1 tsp garlic powder or crushed fresh garlic.. I used powder because it was easier 

– 1-2 lbs of raw/peeled/deveined shrimp. I used frozen ones because it was easy. I’m seeing a trend here with the “quick and easy”

*breaded shrimp is delicious too, but I didn’t feel like adding more steps for myself when I made these sammys. *

– 1 lemon to squeeze over shrimp as they cook 

– more of that creole/Cajun seasoning to shake over the shrimp 


Other ingredients:

– rolls/buns

Here are a few good and easy to find gluten free options:


-diced tomato

-shredded lettuce 
Instructions:

Over medium heat in a large skillet, melt the butter and add the shrimp. 

Sprinkle the seasoning, squeeze the lemon and add the garlic over the shrimp and stir. While that starts to turn all those little shrimpies pink and delicious looking, mix all sauce ingredients together. 


(I forgot to take the tails of before cooking because that’s just the way my brain works, so I did it before assembling my po boy. )

Get your roll and fill it with shrimps. So many. Then add the shredded lettuce and tomato. Then drizzle a little (or be like me a drizzle a gallon) of the Cajun aioli sauce. If you have time you can take a picture, if not just try to eat slow enough to enjoy it. It’s delish.

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Gluten free Alfredo sauce

If you have read my blog for a while or if you know Opie, you know it’s been a continuous struggle to get him to eat and therefore to gain weight. I often find myself spending hours a day making him food that he refuses to even try. Also, whenever he has a flare up, he’s more sensitive to dairy so a lot of the time I have to make his food not only completely gluten free, but dairy/lactose free as well. It’s very frustrating, but I march on. Fortunately his tummy has been great lately so I decided to try something that could help pack on the pounds. With all that said, today I made him a lunch that he not only tried, but actually liked! This recipe is delicious and easy but I’m going to warn you.. It is not ‘light’. There are ways you could easily make it light, but that wasn’t my goal here. I ate this Alfredo sauce over gf pasta. For Opie, I sprinkled mozzarella cheese over gf bread and baked it until melty. Then I sliced it into wedges and had him dip his cheesy bread into the alrefo sauce. I had two reasons for this: 1. He likes to dip any and everything so I figured the chances of him eating it would be higher if there was an opportunity to dip. 2. Bread with cheese on it is more calories and more fat than just gf pasta.
He didn’t eat the whole thing, or even 1/2 but he did eat more than I was expecting. He really just wanted to eat the sauce and I don’t blame him.. It’s tasty!

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gf AMAZINGLY DELICIOUS Alfredo sauce

Ingredients

3 tbsp butter
2 tbsp Olive oil
2 cloves minced garlic
1/4 tsp pepper
2 cups heavy cream
1/2 cup grated/shredded Parmesan cheese
3/4 shredded mozzarella cheese

Directions

Over medium low heat, melt butter and oil together. Add in garlic, pepper and cream. Stirring often, bring to a simmer. Add Parmesan cheese and let summer for about 10 minutes stirring constantly. When sauce is thickened, add in mozzarella cheese and stir until smooth.

That’s it! It’s honestly delicious and takes less that 15 minutes to make from start to finish.

Gluten free all purpose flour

One of the most challenging things about being completely gluten free is the lack of convenience when it comes to preparing snacks and meals. Another is how bloody expensive gluten free mixes and prepared items are. There aren’t many to choose from in the first place, but what little there is costs what it takes to feed an entire family in a third world country.. for an entire year. I have found that by doing things from scratch at home, we don’t have to miss out on anything. If we want fried chicken, pizza or whatever, we don’t have to be bummed thinking these are things of the past. You can make anything gluten free if you have the time and patience. In fact, I made homemade biscuits and sausage gravy a couple weeks ago and Michael went nuts saying it was the best he ever had. It took a long time, but thats the lack of connivence for you.

One thing I have done to help with the cost of being gf is that I have started making my own ‘gluten free all purpose four’. It saves a lot of money, and I think it is great! Ive been using it as a substitution in ‘regular’ recipes, in fact I have even been using it to make roux’s when cooking! The recipe is very easy and is completely multi purpose. The only way for it to stay so multi-purposed is for it to not contain ingredients that are more specific to certain types of cooking/baking. What I mean by this is that instead of adding xantham gum (used for muffins, cakes, cookies, brownies, pasta and pie crust dough) or psyllium husk (used for pizza dough and bread), they are left out and those ingredients are added when doing those specific types of cooking. When making a roux, neither of those ingredients are needed. For baking with xantham gum, its usually about 1/4- 1 tsp that will be added. For breads and pizza doughs, its usually between 3-5 tsp psyllium husk that will be added. it just depends on the texture ad consistency that you’re looking for and obviously what the recipe calls for. You don’t HAVE to add these other ingredients, but I wouldn’t not.. if you get what I mean. I will definitely be sharing lots of recipes, but I thought that this was a good one to start with for the time being.

Gluten free all purpose flour:

24 ounces white rice flour (4 1/2 cups plus 1/3 cup)

7.5 ounces brown rice flour (1 2/3 cups)

7 ounces potato starch (1 1/3 cups)

3 ounces tapioca starch (3/4 cups)

3/4 ounce non fat milk powder (3 tbsp)

Combine ingredients thoroughly with a whisk and store in an airtight container in the fridge for up to 3 months.

 

If you’re new to being gluten free, this is all very confusing and complicated. Trust me, I get that! The great thing is that these ingredients while strange sounding aren’t all that difficult to find. The commissary (if You’re military) has most of them. Some grocery stores have them and all natural food type or specialty stores will have all of them and much more. I got this recipe from an amazing and informative book from America’s test kitchen called ‘the how can it be gluten free cookbook’. It’s on amazon and I recommend it 110%.

 

 

gluten free egg drop soup

The only ingredient that needs to be swapped out for a gluten free replacement in this whole recipe is the soy sauce. La Choy makes one that is carried at pretty much all grocery stores. It has a blue label and if you check the ingredients list, it does not contain wheat. I have verified that it is in fact GF, so I feel safe buying it. It is a little more expensive than other soy sauce, but that’s is one of the struggles of being gluten free I suppose. So anyways, buy gf soy sauce right now. It will allow you to start enjoying asian food and all sorts of other recipes again. So far, I have not found a gluten free Kikkoman soy sauce.

A little history before I move on to the soup recipe.. My son is extremely picky. Meal times are frustrating for us both. I usually end up making a few different dinners and celebrate if he will eat more than a few bites of any of them. Eggs, meat, most veggies..etc are a no go for him. A little while back, I was in Myrtle Beach with My mother in law, and we went to PF CHANGS for dinner. This particular location has a separate side of the kitchen used for gluten free and are extremely careful with preparations. They were wonderful and we had NO reaction to eating their food.. Anyways, I ordered egg drop soup and when it was brought to the table, Opie was begging me for “bi bi bi” (bite? bite? bite?). I let him try it and before I knew it, he had eaten most of the bowl! It is a very healthy soup that can be ‘bulked up’ with extra calories and nutrients by adding shredded chicken or cooked veggies…wildly untraditional but we do what we need to right? So here is my super fast and easy egg drop soup. It gets made constantly in our house.

 

 

GF EGG DROP SOUP

 

Ingredients:

4 cups broth (I use chicken)

1/2 tsp ground ginger

1/2 tsp granulated/powdered onion

1 tbsp gluten free soy sauce

2 tbsp water

2-3 tbsp cornstarch

2 eggs raw and stirred

 

Directions:

In a medium saucepan, bring broth, ginger, onion and soy sauce to a boil. In a small dish, mix water and cornstarch. Stir it into boiling mixture and reduce heat to low. Stir until thickened. while slowly stirring in a slow, clockwise motion, gently pour eggs into the soup. They will turn into small ribbons. let cook for just a few more minutes. Salt and pepper to taste. You can also garnish with scallions, but My son would pick them out, so I do not.

 

It is THAT easy, and takes 5 minutes! Enjoy!