Creamy Shrimp Chowder

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1/2 Cup  Chopped Celery

1/3 Cup Diced Onion

2 Tbsp. Butter

1/2 Tsp Salt

8 oz. cream cheese

1 cup whole milk

1 1/2 Cups Cubed potato

1/2 – 1 lb. Peeled and deveined shrimp

1/4 cup sake Or dry white wine

1/2 cup shredded Cheddar cheese

 

Sauté celery, onion, salt and shrimp in butter in a large pot. After the shrimp are pink and no longer grey pour in milk and add chunks of cream cheese until it all melts and begins to become creamy . Turn heat down to low and allow the chowder to begin simmering , add potato and stir occasionally. Do not allow to boil. Simmer until potato is cooked and tender. Add sake after potato are tender. Stir in thoroughly.

Top with shredded cheddar cheese, Serve and enjoy!

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Gluten free Crab cakes

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I have been dying for some good gluten free crabcakes since I went gluten free a few years ago. Since I couldn’t find any I winged it and made my own.

GLUTEN FREE CRABCAKES

  • 1/4 cup red bell pepper
  • 1/4 cup celery
  • 1 tbsp GF tamari
  • 1 tbsp Old Bay Seasoning
  • Salt & pepper to taste
  • 3 Tbsp parsley
  • 1 tsp smoked paprika
  • 1 egg
  • 2 tsp GF chinese mustard
  • 1/4 GF mayonnaise
  • 1 tsp dry mustard
  • 1 -2 cups crabmeat
  • 2 cups My Gluten Free English muffin breadcrumbs

Grind the toasted bread in blender to small crumbs. Mix all ingredients in a large mixing bowl. Shape the mixture into rounded discs. Fry lightly in a very hot pan of cooking oil, preferably peanut or a mix of Olive oil and butter. Top with Chinese Mustard, Dijon Mustard or Hollandaise sauce .

Mussels Dynamite (Similar to those served on Chinese buffets)

1 -2 Tbsp Sriracha
3/4 cup Mayonnaise (corn and soy free)
2-3 cloves garlic
half a lime, juice only
1/2 tsp salt
1/2 tsp pepper
1/2 cup seasoned rice flakes (my recipe)
1/2 cup grated cheese montery jack, asiago or parmesean (white cheese is best since it does not contain the amount of fat that is in yellow cheeses)
2 boxes of New Zealand Mussels

Seasoned rice flakes:
2 tbsp butter
2 cups rice flakes
2 tbsp parsley
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 400 degrees.

Lay out the mussels in a pan. I prefer to use a 1-2 inch deep pan so that the mussels do not roll out and the juices stay in the pan.
Cook mussels on 400 degrees on the half shell in the oven for 10 minutes until juices begin to cook out of mussels.

In a seperate bowl mix together the mayonnaise, lime , salt, pepper, and sriracha sauce.
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Mix the pre-seasoned rice flakes and the cheese into the mayonnaise mixture until blended. Add more sriracha for extra spicyness. I can only handle a little so 1-2 tbsp is fine for me. Mixture will be chunky and thick.

Top the individual mussels with the mixture and put in the oven for 7-10 minutes.
Change the oven to broil and set the mussels under the broiler until they begin to turn brown and slightly bubble.

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