Shrimp and corn pair perfectly in this scrumptious fried delectable. I just made them for New Year’s dinner. You can make just a few at a time, but I make 3 dozen and then freeze them in packages for future dinners. Dip them in any sauce that you like from hot and spicy tomy homemade cocktail sauce.
Preparation Time: 30 minutes
Cooking Time: 6 minutes per cake/batch (3 dozen is 4 or 5 batches depending on the size of your pan = 24ish minutes)
Overall Time:: 54 to 60 minutes
Servings: 3 dozen
2 cups ONION, chopped (1 medium)
6 cloves GARLIC, minced
2 lbs SHRIMP, peeled and deveined, finely chopped (I mush in food processor)
OIL for frying (amount will depend on pan and how many cakes in each)
3 cups GLUTEN-FREE ALL PURPOSE FLOUR (with Xanthan Gum)
1 cup GLUTEN-FREE CORN MEAL
4 tablespoons CORN STARCH
4 teaspoons BAKING POWDER
1 teaspoon SALT
1 teaspoon BLACK PEPPER
1 can (15 oz) CREAMED-STYLE CORN
1 can (15 oz) WHOLE KERNEL CORN
4 large EGGS, beaten
Quinoa (15-20 minutes on stovetop)
Frozen or fresh seasonal vegetables (6-7 minutes)
Cocktail sauce or any sauce of your choice for fried fish.
If using frozen shrimp, you can quickly DEFROST them by placing the amount of shrimp you want in a colander. Place the colander in a large bowl and run it under cold water until the water covers the shrimp. Let the shrimp sit in the cold water for about 10 minutes. PULL the shrimp out of the water and RINSE with fresh water. DRAIN and PAT DRY.
If you use shell-on shrimp, remove the shells or purchase already shelled shrimp.
DEVEIN the shrimp if not already cleaned.
CHOP SHRIMP finely or pulse in the food processor until a chunky mush.
PREPARE QUINOA or RICE per package directions (15-20 minutes) at the appropriate time.
PREPARE VEGETABLES per package directions (~8 minutes) at the appropriate time.
PREPARE 1 or 2 cookie sheets with paper towels to drain cakes when they come out of frying.
HEAT 1-1/2 tablespoons of oil in a large skillet (cast iron or heavy pans work best) over medium-high heat
COOK onions until tender.
ADD garlic and COOK for 1 more minute
ADD the shrimp to the skillet, spreading the shrimp out evenly in the pan and keep TURNING until the shrimp turns a nice pink.
REMOVE from heat and set aside.
In a large bowl (big enough to handle everything), MIX the dry ingredients: flour, cornmeal, cornstarch, baking powder, salt and pepper.
In another bowl, MIX the wet ingredients: corn, eggs, and shrimp mixture.
STIR the wet ingredients into the dry just enough to get everything moistened.
WIPE the skillet with a paper towel so that you can reuse it.
HEAT 1/4 inch of oil to 375 degrees (the way I know it is hot enough is I drop a small bit of batter into the oil and if it sizzles but does not splatter, it is good).
In batches (depending on the size of your skillet), DROP* 1 heaping tablespoon of the mixture into the skillet and fry until golden brown (2 to 3 minutes per side – then flip). I use 2 spatulas to flip.
* I love my 1 tablespoon ice cream scooper, which makes life easier. Once the cake is in pan, I flatten it with the back of a spatula.
PLACE finished cakes on prepared paper towels to DRAIN.
Quick and easy foil packets of salmon and asparagus baked in the oven make this dairy-free / gluten-free high protein dinner something to look forward to on a busy night. Thaw frozen fillets in the refrigerator during the day so they are ready to cook when you get home from work.
Preparation Time: 5 minutes
Cooking Time: 14-17 minutes
2 SALMON fillets 1/2 teaspoon ROASTED GARLIC POWDER 1/2 teaspoon PAPRIKA 1/2 teaspoon ground BLACK PEPPER 1/2 teaspoon KOSHER SALT 1/2 pound ASPARAGUS SPEARS, trim the ends off 1/2 cup VEGAN BUTTER, melted (EARTH BALANCE Non-soy sticks) 3 tablespoons LEMON JUICE 1/2 tablespoon GARLIC, minced 1 teaspoon BASIL
PREHEAT the oven to 400 degrees F
PREPARE 2 sheets of heavy-duty aluminum foil (about 12X18″)
CUT the ends off the asparagus and divide the bunch in 2
In a small bowl, MIX garlic powder, paprika, salt and pepper
SPRINKLE 1/2 the dry mixture on one side of the salmon fillets and RUB gently totally covering the fillets
FLIP the salmon fillets and SPRINKLE the other 1/2 of the dry mixture and RUB gently to ensure fillets are well seasoned
PLACE each salmon fillet in the center of a foil sheet
PLACE 1 asparagus bunch next to each fillet on the foil
In a small bowl, MIX the melted butter, lemon juice, minced garlic and basil
Turn the edges up on the foil packets a little bit so that the butter doesn’t overflow and POUR the butter mixture over everything
SEAL the foil packets:
With the fillet and asparagus in the center of the foil sheet, BRING the long sides together in the center
CREASE the pieces together and tightly fold in a downward motion, continuing to create folds until the foil lies flat against the packet’s top
FOLD the shorter sides inward in a similar fashion. You don’t want the steam or juices to escape.
BAKE in the oven for 12-14 minutes
Carefully OPEN the tops of the foil packets and BROIL for 2 more minutes
SERVE with an additional side of rice if so desired
STORE in the refrigerator in an air-tight container for 1-2 days
Shrimp is my quick and easy dinner protein, especially because I can use frozen, peeled and deveined shrimp in only 10 minutes. This sauce is sweet and tangy and sticks perfectly to the shrimp, making it just right for licking your fingers. I buy a 2 lb bag of frozen large shrimp when I find it on sale so that I always have some on hand. If you have time, make the sauce about 30 minutes before and let the shrimp marinate in the refrigerator allowing for a more robust flavor. I served the shrimp over vegetable infused quinoa with steamed seasonal vegetables.
Preparation Time: 12 minutes
Cooking Time: 6-8 minutes
1 lb of SHRIMP, peeled and deveined (I like tail-on) 1/2 cup MAPLE SYRUP 2 tablespoons of LEMON JUICE 2 tablespoons of GLUTEN FREE SOY SAUCE 2 teaspoons DIJON MUSTARD 1 teaspoons GINGERROOT, minced 1 tablespoons of extra virgin OLIVE OIL Dried PARSLEY Sides: Stovetop Quinoa (15-20 minutes) Frozen seasonal vegetables (6-7 minutes)
If using frozen shrimp, you can quickly DEFROST them by placing the amount of shrimp you want to cook in a colander. Place the colander in a large bowl and run it under cold water until water covers the shrimp. Let the shrimp sit in the cold water for about 10 minutes. PULL the shrimp out of the water and RINSE with fresh water. DRAIN and PAT DRY before adding to marinade.
If you use shell on shrimp, which adds more flavor to the dish, it can get messy to eat. I prefer to remove the shells prior to cooking or purchase already shelled shrimp. But I do leave the tails on. It’s a personal choice.
DEVEIN the shrimp before cooking if you are taking the shell off
PREPARE QUINOA or RICE per package directions (15-20 minutes)
In a large bowl (big enough for the shrimp), WHISK together maple syrup, lemon juice, gingerroot, gluten-free soy sauce, and mustard
ADD the thawed shrimp and MIX well to cover
If you have the time, REFRIGERATE for 30 minutes
PREPARE VEGETABLES per package directions (~8 minutes)
HEAT olive oil in a large skillet over medium-high heat
ADD the marinated shrimp to the skillet, spreading the shrimp out evenly in the pan and add some leftover marinade as well to heat as additional sauce
COOK the shrimp for 2 minutes and then TURN them over and cook another 2 minutes (this is mostly to heat them if using precooked shrimp). COOK 3-4 minutes a side if using uncooked shrimp, until they turn a nice pink.
REMOVE from heat and SPRINKLE with dried parsley
SERVE over quinoa or rice with a side of seasonal vegetables, using extra sauce if you like
STORE in the refrigerator in an air-tight container for 2 days
Living in Maryland makes me a blue crab snob, for sure. Trying to get Gluten Free Crabcakes anywhere but in my own kitchen, is close to impossible. Most people use bread crumbs for filler, so I created a gluten-free and dairy-free crabcake with just the right amount of Old Bay seasoning that is both moist and flaky. As a condiment, I make my own cocktail sauce, which far surpasses anything in a bottle. My family loves crab and even the non-gluten-free people are in love with these cakes, Note that this recipe for 4 only fed 2 for dinner at my house. Some options to extend it might be to double the recipe (but right now lump crab is $70 a pound), make them smaller and use them as an appetizer, or extend them with a pound of claw crab meat. I updated this recipe in June 2021 to add a broil option for those that like it that way as well as changed around the order of mixing, because it works better.
Preparation time: 10 minutes + (minumum)1 hour in refrigerator
Cooking time: 8-10 minutes per cake
Servings: 4 (8 cakes)
1 pound fresh LUMP CRAB (Maryland jumbo lump or backfin)
1/4 cup MAYONNAISE
1-1/2 teaspoon DIJON MUSTARD
1-1/2 teaspoon OLD BAY seasoning (or more to taste)
1 teaspoon WORCESTERSHIRE sauce
1 teaspoon LEMON JUICE
1/4 teaspoon KOSHER SALT
1/4 to 1/2 cup Italian style gluten-free BREAD CRUMBS (start with 1/4)
1 teaspoon PARSLEY
1 EGG, lightly beaten
1/2 cup VEGAN BUTTER
DRAIN crab, if necessary, and PICK through for shells. The good-quality jumbo lump should not have shells. Place cleaned crab meat in a bowl and set aside.
In a large bowl, WHISK together mayonnaise, mustard, Old Bay, Worcestershire sauce, lemon juice, and salt.
FOLD in the crab meat gently, trying not to separate the lumps. Combine well.
SPRINKLE the parsley and breadcrumbs over the crab mixture and mix gently but fully, once again trying not to break the lumps. Be careful not to mash them too much, you want the lumps to be whole.
In a small bowl, BEAT the egg lightly and pour over the crab/breadcrumb mixture folding gently with your hands. (Don’t over mix.)
COVER the bowl with plastic wrap and refrigerate for at least 1 hour. (I put them in the refrigerator usually a few hours before cooking.)
When ready to cook, take the bowl out of the refrigerator and with clean damp hands, FORM the chilled crab mixture into 8* cakes, about 3-inches wide by 1-inch thick (kind of like flat baseballs). Place the formed cakes on a clean plate.
Or make 12 2-inches wide by 1-inch thick cakes and serve as an appetizer
HEAT a large skillet on medium-high heat. ADD butter and heat for about 2 minutes until the butter becomes frothy.
ADD the cakes to the pan. (8 1-inch cakes should all fit into a 12-inch skillet.)
FRY the crab cake on medium-high for about 4 minutes until golden brown then FLIP the cake and reduce heat to medium-low for another 4 minutes, until the other side is golden.
SERVE cakes immediately with cocktail sauce (or tartar if you prefer).
PRE-HEAT the broiler in your oven.
PLACE the formed cakes on a parchment paper-lined backing sheet.
Slightly SPRINKLE them with Old Bay seasoning.
BROIL the cakes for 10 minutes or until golden brown.
STORE leftovers in the refrigerator in an airtight container for 2 days.