Its not that I don’t like to follow a recipe, it is just as I go, I find Gluten Free recipes to be bland and lackluster of any wow factor. I like bold flavors, unique flavors, new things that make me go wow and I am saddened by how many people actually think because they have to eat gluten free, it has to be flavor free too. This goes for people who post what they think is wonderful recipes like the one I found and wanted to try, it was awful. No wonder Gluten Free sometimes gets a bad rap.
So after ditching the original recipe in the first few steps this is what I came up with.
*this is a highly citrus dish so be warned its fruity, salty, sweet, and hearty.
1 lb shrimp peeled and cleaned. large, small whatever you find on sale.
Garlic (minced, add according to taste)
1/2 head of cabbage
10-16 oz pineapple tidbits (drained)
1/2 cup of honey (can sub brown sugar)
1/4 cup Tamari (gluten free soy sauce)
chili flakes optional
Rice will depend on if you like a lot of rice or just a little rice with your dish. I like rice with the sauce so for 2 people this is what I did.
1 cup of jasmine rice, 2 cups of orange juice, 2 tbsp brown sugar into a pan and bring to a boil. Once boiling reduce heat and cover. Simmer until light and fluffy. Set aside. This will be your base to the dish.
while the rice is cooking, thinly slice your cabbage. Place a TBSP of coconut oil, or oil of choice in a pan and saute your cabbage and minced garlic until just slightly browned. You want your cabbage to stay a little crunchy. Add in your shrimp and pineapple and saute just long enough so that your shrimp turns pink and is done. Again if you like a crunch, watch your cabbage but if you don’t like the crunch cook it more. It provides texture to the dish if left crunchy.
Mix your honey and tamari and keep separate. (chili flakes can be added into the sauce if you want)
To serve layer your dish with rice, cabbage mixture and top with chili flakes and sauce. I like lots of sauce, my husband likes little sauce and lots of chili flakes. This is why most of my dishes are make according to taste. My husband and I differ so much so I try to accommodate us both. This was far from a colorful dish although yummy so, next time I think I will try purple cabbage.
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