Great food... that's Gluten Free
Think you know scampi? Think again. I kept the garlic (obviously), but swapped the predictable for the provocative. By adding gochujang (Korean fermented chili paste) I’ve introduced a depth of flavor that catches you by surprise. It starts off as the comforting classic you love, but by the second forkful, a complex, warming heat takes over. Korean-Spiced Scampi with Gluten Free Pasta is anything but standard.
Do you love shrimp cocktail? This version maintains the strength of the classic with enhancements and inspiration focused on the cocktail sauce. Poppin’ Shrimp Cocktail uses poppy seeds and shallots to create a poppy-ness (get it😉?!) that is truly fantastic. So next time you want to serve this classic, consider this poppin’ version.
Zingy Brown Sugar Grilled Shrimp with Fresh Mint Sauce is a dish that’s layered with flavor. It starts with the shrimp, of course. They have some heat from the cayenne and, when grilled, a lovely candied edge forms on the shrimp from the brown sugar in the marinade. Spoon on the fresh mint sauce for some herbaceous freshness. Whether you serve this as a main course (as I did) or an appetizer, this dish is a summertime winner. My husband and daughter concur😋!