This is one of my favorite spring time meals. When I’m eating this naturally gluten-free meal, I feel as though I’m eating in a fine dining restaurant. Believe me…there is no suffering happening in this house. The key to living a happy, fulfilled gluten-free lifestyle is knowing the right recipes. For me, this is one of them. I serve this over cooked rice or quinoa and then, if I’m feeling especially extravagant, I soak up the sauce with my favorite GF baguette. This is a recipe all my clients rave about.
While I am all for fresh seafood, my lifestyle makes it hard to run out and buy it whenever I get the craving. I therefore love to keep frozen seafood handy in my deep freeze. I buy a big bag of minimally processed frozen shrimp from a local warehouse grocer and then can pull the desired amount out when needed. I allow it to defrost on a baking tray and then it’s ready to peel.
I started with these fresh carrots from the farmers’ market. I find that using a good quality knife, sharpened well, makes a huge difference in the speed and quality of chopping. If you are really pressed for time, feel free to use prepared carrots either the mini carrots in a bag that you only have to slice (rather than peel and slice) or the already sliced carrots in a bag.
The next ingredient is one of my favorite vegetables, asparagus. Abundant in the spring, asparagus is good source of calcium, magnesium, zinc, selenium and fiber. I first cut the tough wide bottoms off and then I cut the remainder of the spear into quarters as seen below.
This recipe calls for lemon zest. You can either zest the lemon peel with a grater or you can take a knife or special tool to cut off strips of the lemon peel which look lovely in the finished dish but in my opinion is a lot more work. I like this zester below. It includes a dome that catches the zest and has measurements along the side. I bought this zester at Sur la Table.
To save time and bowl clean up, I put the carrots, asparagus, lemon zest, salt and red pepper flakes into the same bowl as these ingredients are added all at the same time.
This recipe calls for thin garlic slices. One task I have always resisted is peeling garlic. Fortunately for me, many stores offer peeled garlic cloves. This can be a real time saver. The task of accomplishing thinly sliced garlic requires a good quality, sharp knife. I like this smaller size chef’s knife for smaller cutting jobs (see below).
I make sure to slice the garlic nice and thin (almost shavings) as I do not like biting into chunks of garlic.
This spring time dish is beautiful and delicious. This is a dish even “gluten eaters” (I call them GE’s) will love so feel free to make this dish for a special gathering. No will ever notice it’s gluten-free.
Springtime Shrimp, Asparagus and Carrot Saute
1 lb. of large shrimp, peeled, de-veined, rinsed and patted dry
3/4 tsp Kosher salt
1 organic lemon for zest and juicing
6 TBL, organic, cold pressed olive oil
4-6 garlic cloves sliced thinly
1 lb. of asparagus, cut into about 2 inch pieces
4-6 medium organic carrots, sliced (optional)
1/8 – 1/4 tsp of crushed red pepper
2/3 cup chicken broth (gluten free)
1/2 tsp cornstarch, tapioca starch or guar gum
Sprinkle shrimp with 1/4 tsp salt and some ground pepper, let stand. Place asparagus into bowl and zest lemon onto the prepared asparagus (and carrots). Then add 1/2 tsp salt and red pepper to asparagus; set aside. Squeeze 1 tablespoon juice from lemon and set aside.
Heat 2 tablespoons of cooking oil into large heavy bottomed pan (not non-stick) over med-high flame. When oil is nice and hot, add shrimp and brown about 2 minutes and then flip shrimp over and brown second side (about 1-1/2 min).
Set shrimp on a plate (it will be slightly undercooked) and set aside. Add remaining 4 tablespoons of cooking oil to skillet. Reduce heat to medium and add garlic slices. Brown for about 30 seconds. Then add bowl of asparagus/carrots (with the seasonings already added) to the hot skillet. Brown for about 2-3 minutes.
Add chicken broth and cover the skillet and cook until tender (about 1-2 min).
In a small dish, mix cornstarch with 1 tablespoon water. Add to skillet and then put shrimp back into skillet and add lemon juice. Salt and pepper to taste. Serve over cooked organic brown rice or quinoa. Enjoy!