Gluten Free Shrimp Cocktail Sauce

gluten free shrimp cocktail sauce recipe

Gluten Free Shrimp Cocktail Sauce

Ingredients
  

  • 1 tbsp f horseradish (I use Krakus jarred horseradish)
  • 1 cup ketchup
  • 1-2 tsp gluten free hot sauce
  • 1 tsp gluten free Worcestershire sauce
  • 1 tsp freshly squeeze lemon juice

Instructions
 

  • Combine all ingredients in a small bowl and whisk well.
  • Cover and place in the refrigerator until ready to use.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free shrimp cocktail sauce recipe

A few weeks ago I posted a question on my Facebook page. I asked what kind of holiday recipes should I post?

The answer was overwhelmingly appetizers.

The last couple of years the answer has been cookies, so it is going to be fun to come up with new gluten free appetizer recipes for you all. I will be sharing a ton of new recipes this December and I would love to hear your thoughts on the ones I share.

The first recipe I am sharing for the holidays is a super easy one-bowl sauce.

Gluten Free Cocktail Sauce.

gluten free shrimp cocktail sauce recipe

It is a sauce everyone is familiar with if they are a shrimp fan. Nothing says holiday time like a shrimp ring. Right?

I think we all can remember the shrimp ring that was, and still is a familiar item on a buffet table.

Have you always bought cocktail sauce? Every looked at all the ingredients listed on the jar?
I have yet to find a jarred gluten free one and after you see how easy this recipe is to make you will never have to look for one.

5 ingredients. That is all.

All you need is a small whisk, a small bowl, measuring scoops and the ingredients.

Easy, right?

gluten free shrimp cocktail sauce recipe

gluten free shrimp cocktail sauce recipe

Looking for Delicious Salad Recipes?

In my Gluten Free Salads Cookbook you can find 27 other delicious recipes your friends and family will love, including: Cucumber Herb Salad, Roasted Strawberry Goat Cheese Salad, Sesame Noodle Salad and many more. Purchase yours today.

Gluten-Free Salad Rolls

Gluten Free Salad Rolls


Salad rolls. I love to order them when I’m at my favorite Vietnamese restaurant here in Calgary. Without the dipping sauce, spring rolls are a great gluten free food. I’ve been, admittedly, intimidated to make them myself because of the rice paper rolls. Not sure why, but they scare me.
Well fear them no more! 2012 is the year that I’m trying new things and stepping outside of my comfort zone. What’s funny for me is after successfully making 2 batches of spring rolls, I don’t really see what all the fuss was about.
When I made salad rolls I didn’t follow any recipe, so I can only give you approximate amounts. Amounts vary in how much vermicelli noodles you put in each roll, on whether you want both fresh basil and mint in your roll, and also how many shrimps or marinated tofu slices you put in each roll. Basically I will give you the ingredients and then its up to you on how much you want of each.
It’s like making tacos for your family, some of you may not like tomatoes, some may not like a lot of meat, and others want a ton of lettuce. You put out all the ingredients and let your family members pick what they would like.

Gluten Free Salad Rolls
Gluten Free Salad Rolls
Gluten Free Salad Rolls

Gluten Free Salad Rolls

Gluten Free Salad Rolls
Gluten Free Salad Rolls
Gluten Free Salad Rolls
Gluten Free Salad Rolls
Gluten Free Salad Rolls

Gluten Free Salad Rolls

Ingredients
  

  • Pkg of round rice paper sheets
  • Package dry rice vermicelli
  • pound of shrimp, deveined and cooked
  • 1/2 cup fresh mint, finely chopped
  • 1/2 cup fresh basil, finely chopped
  • gf thai chili sauce
  • pkg Wholly quacamole
  • thinly sliced carrots and cucumbers
  • a small bunch of kale
  • thinly sliced green onions
  • marinated and grilled tofu slices for the vegetarians/vegans in your family

Instructions
 

  • Follow manufacturer instructions for rice vermicelli.
  • Rinse under cold water, drain well and set aside in medium bowl.
  • Have all ingredients, chopped and ready in bowls for assembly of rice paper rolls.
  • This makes the whole process much easier, once you start.
  • Fill kettle with water and boil.
  • Add water to a large shallow dish (big enough for rice papers).
  • Working with 1 sheet of rice paper at a time, dip the rice paper into the hot water for a few seconds until paper is pliable.
  • Drain water off paper well.
  • Lay rice paper onto a dry surface and start adding your toppings.
  • I start by adding a small amount of quacamole and thai chili sauce to the wrapper.
  • Top with a small amount of vermicelli noodles and then a piece of kale, sliced carrots, cucumbers and onion.
  • Add a small amount of mint and basil onto mixture.
  • Top mixture with either 3 shrimps or a couple of slices of tofu.
  • Fold in sides of rice paper toward center and roll up wrapper away from you into a tight log.
  • Repeat with remaining ingredients.
  • Cover with plastic wrap until ready to serve, or like me wrap each roll with a parchment paper and tie with string.
  • These rolls also make a great to-go lunch.
  • Wrap with parchment, tie with string and place in a to-go container.
Tried this recipe?Let us know how it was!



Spicy Prawns

jumboprawns


Recently I discovered a new show on the food network. It is called “Spice Goddess” and I love it. As I have mentioned in previous blogs I love Indian Food. I am really enjoying learning the tastes of these spices and also learning new cooking techniques.
This chef shows how to make Indian dishes in a clear and easy manner. I have been following her techniques for cooking with spices a lot more lately.
I made this recipe and the smell of aromatic spices enveloped my home. It was wonderful! If you are looking for a treasure trove of spices, please visit Dalbrent Spice Rack in NW Calgary. They have shelves and shelves of different spices.
This is my version of her recipe for Seared Prawns, I was serving this dish for supper so I used smaller prawns and served it over basmatic rice.

Spicy Prawns

Ingredients
  

  • 1 package of large deveined frozen shrimp(unthawed)
  • 2 T grapeseed oil
  • 1 T chopped garlic
  • 1 tsp fenugreek leaves
  • 1 tsp cumin seeds
  • Pinch of Spanish paprika, cardamon seeds and salt
  • Bottle of Cilantro Coriander Chutney
  • Chopped fresh cilantro for garnish

Instructions
 

  • Over medium heat add oil to pan (I use a La Cruset pan for this. I find it heats up the spices evening without burning them)When it begins to get hot, add garlic, all spices and salt. Toast well (about 10-15 seconds)
  • Add large unthawed shrimps to pan and cook them until they are done. Flipping them once each side is pink ensures your shrimp will cook fast and will not be overdone.This process takes 3-4 minutes.
  • Once all the shrimp are pink turn off heat.
  • Add 2-3 T of chutney to mixture and stir.Add chopped cilantro.
  • Serve shrimp over basmati rice.
Tried this recipe?Let us know how it was!