Shrimp Cocktail - Boiled Shrimp and Homemade Cocktail Sauce

Home Made Shrimp Boil

Fill large pot with 6 quarts water.

Add:  1 onion, quartered

2 stalks celery

2 cloves garlic

2 large bay leaves

1/4 cup salt

1 lemon, quartered

Cheesecloth packet containing:

1 teaspoon mustard seed

1/2 teaspoon coriander seed

1/2 teaspoon black peppercorns

1/2 teaspoon red pepper flakes

Cover pot and boil for 15 minutes to flavor the water.

Add up to 4 lb fresh or thawed frozen shrimp.  Stir to expose shrimp evenly to the hot water.

Leave shrimp in the water for 3 minutes or until all are pink.  Taste for doneness (do not overcook, a common mistake).  You want the shrimp to be firm.

Drain immediately and either serve hot or chill several hours.

Serve with cocktail sauce.

Cocktail Sauce from Scratch

3/4 cup tomato ketchup

juice of 1/2 lemon

1 tablespoon finely grated fresh horseradish root

1 tablespoon agave nectar

1 teaspoon hot pepper sauce (or to taste)

salt and pepper to taste

Combine all ingredients and chill several hours.  Adjust seasonings to taste.  Serve with boiled shrimp.

 

Gluten Free Pasta Salad with Tuna

 I make several different versions of this pasta salad.  My garden was overflowing with basil and oregano, so I was inspired to try making the dressing very simple with herbs, olive oil, lime juice, salt and pepper.  We think it compliments the tuna fish very nicely.  

A word about canned tuna.  Often "tuna in water" or "tuna in oil"  includes "vegetable broth" AKA soy added!  I avoid those brands because the soy is something I am highly sensitive to.  It is possible to find canned tuna that is free of added soy, but you have to be diligent about reading labels.

Pasta Tuna Salad

1 package rice pasta (Tinkyada is my preferred brand)

Cook pasta according to package directions.  During the last minute of cooking, add 3 sliced carrots and about 1 cup broccoli and/or cauliflower florets.  Drain and cool.

Dressing:

            Blend together the following ingredients in a food processor.

½ cup fresh herbs – parsley, cilantro, thyme, basil, oregano – whatever is available and suits your fancy  (1/3 cup each basil and oregano was used in this batch)

2 clove garlic (more as desired)

¼ grated sweet onion

Juice of 2 limes

½ cup olive oil

½ t salt

½ t black pepper

¼ cup olive oil

Add  the following ingredients to the cooled pasta / fresh vegetables:

4 cans tuna (drained)

Sliced celery – 3 or 4 stalks

1 can quartered artichoke hearts, drained

1 can black olives, drained and sliced

1 cup finely grated Romano cheese

Combine all ingredients and chill before serving to allow flavors to blend.

Fish Taco

This fish taco was made with flounder fillets sauteed in oil and sprinkled with my special gluten free fish taco seasoning.   Serve on a soft corn shell with avocado, lettuce and mago salsa.

 Fish Taco Seasoning

While browning fish fillets (flounder, cod, or talipia all work well) in a well oiled frying pan, sprinkle generously with this combination of ingredients:

                                    ½ t. ground cumin

                                    ¼ t. salt

                                    ¼ t. black pepper

                                    ¼ t. onion powder

                                    ¼ t. garlic powder

                                    1 ½ t. ground chili powder (optional)

                                    1/8 t. ground cayenne pepper (optional)

• Omit chili and cayenne if you are on a nightshade free diet, and add more cumin.

• This seasoning is good for anything “Mexican” – rice or beans.  Cumin is one of my favorite seasonings.

Lemon Pepper Baked Tilapia

This is a super simple way to prepare fish.  

Lemon Pepper Baked Tilapia

Preheat oven to 400 degrees.  Coat fresh or frozen, thawed filets with olive oil.  Place on a baking pan covered with parchment paper.  Sprinkle Lemon Pepper generously over the top of the fish.  Bake for 25 to 30 minutes or until the internal temperature reaches 145 degrees.  Serve immediately.