Posts Tagged ‘Dinner’

Gluten Free Atlanta: A preview

June 10, 2009

We all know that Outback Steakhouse is pretty friendly to the GF community.  But have you heard legend of the soon-to-be-famous-if-not-already Outback Steakhouse in Roswell, GA?

IMG_0075

That’s a gluten free Bloomin’ Onion, people.  And you better believe I ate it.

Update 6/18/08:  This week marks the one year anniversary of the GF Bloomin’ Onion, according to Ginger.

Mmm… GF Hot Dogs

May 20, 2009

Alison at Sure Foods Living posted a list of gluten free and dairy free hot dogs.  I am reposting as a thanks for compiling the list.  I appreciate the work!

And now I’m hungry.

GF Recipe: Blackened Shrimp with Mashed Sweet Potatoes and Andouille Cream

May 7, 2009

Along with the results of my biopsy confirming celiac, blood tests showed that my Vitamin A levels were borderline low. Possible pesky malabsorption? To boost my Vitamin A, the doctor suggested I eat orange things like sweet potatoes.  Hence the recipe I’m about to share with you.

As most celiacs probably know, and as I’m finding out, grocery shopping has become a big pain in the ass, something I shall blog about sometime in the near future. Nonetheless, I found this yummy (gluten free!) recipe, which pleased both my need for Vitamin A and my husband, who is a New Orleans native.  Enjoy!

Blackened Shrimp with Mashed Sweet Potatoes and Andouille Cream (via Big Oven’s iPhone app):

Mashed Sweet Potatoes:

Andouille Cream:

Shrimp:

Instructions

For the sweet potatoes:

In a one-gallon saucepot, add the potatoes and cover with water. Bring to a boil and cook until fork tender. When cooked, strain potatoes. In a large bowl, while potatoes are still hot, add honey, butter, cinnamon, salt, and pepper. Mash together and reserve on stovetop with low heat.

For the andouille cream:

In a large saute pan with the olive oil, sweat the garlic and shallots. Add the celery and saute for one minute. Add the white wine, sausage, and thyme. Reduce for about one minute to half. Add heavy cream and reduce mixture by half again. Stir in Cajun seasoning and butter, saute for one minute. Stir in parsley and season. Be sure to remove thyme sprig before serving. Reserve on stovetop with low heat.

For the shrimp:

Dredge shrimp in blackening spice. Season each side of the shrimp with salt and ground black pepper. In a hot saute pan with olive oil, pan sear shrimp. Be sure not to burn the blackening spice, or it will turn very bitter in taste.

For the presentation:

Spoon the potatoes in the center of a serving plate. Then stand three shrimp on the potatoes, with the tails in on top. Lastly, spoon a portion of the andouille cream on top of the shrimp and potatoes.