Archive for What’s for Dinner?
This became a favorite recipe of ours over the summer. It makes a nice, light and refreshing lunch or dinner. It’s quick and easy to prepare and is naturally gluten-free. I modified the recipe slightly from one that my mom and dad make.
Cilantro Lime Shrimp Recipe
30-40 medium-size raw shrimp (1 lb.)
1 TBSP olive oil
2-3 cloves garlic, minced
juice from one or two fresh limes (about 3 TBSP)
1/2 Cup cilantro leaves, chopped
2 TBSP butter
- Prepare the shrimp, if needed. If frozen, thaw the shrimp. Remove the shell and tail, and devein the shrimp.
- Place a large skillet over medium heat and pour in the olive oil. Carefully place the thawed shrimp into the hot skillet and cook for a few minutes on each side. Then remove them from the pan.
- Reduce the heat slightly and put the minced garlic in the skillet. Cook the garlic for about 30 seconds, or until aromatic, and then add the lime juice. (If the garlic starts to brown too quickly, add the lime juice immediately to reduce the heat.) Cook for another minute and then take the skillet off the heat.
- Add the cilantro and butter to the skillet and stir until it’s melted. Now add the shrimp back into the skillet and toss to coat.
- Serve over rice or noodles.
- I use a quick-thaw method for thawing the shrimp: Place the shrimp in a colander placed in a bowl of cold water. Put it in the sink and let a constant trickle of cold water stream into the bowl for about 15 minutes.
- I have also used frozen pre-cooked shrimp for this recipe. It turns out good, but needs less time on the skillet. It’s already cooked, so really you just need to heat it through for a couple minutes.
- In the picture above, I’ve served the shrimp on rice, but I also enjoy it on wide flat rice noodles.
For more gluten-free meals, check out this week’s edition of What Can I Eat That’s Gluten Free? at The Gluten-Free Homemaker.
My husband found this jar of Vindaloo Curry Paste while looking for some special ingredients for another recipe. When he brought it home, I was pleasantly surprised to see the words “Gluten Free” under the list of ingredients on the label. I knew he had checked to make sure it was gluten free, but it’s still nice to see it in print. Nice to know that the company who makes it, had taken the time to check their ingredients and put it on the label.
So, now that I had the curry paste, I wasn’t sure what to do with it. It sat in our pantry for months before I finally decided to give it a try. Using the recipe on the label for Shrimp Vindaloo as my inspiration, I came up with the recipe below for Chicken Vindaloo. It has become a favorite meal for my husband and me. The curry paste makes it a very quick and easy meal. And, the strong Indian flavors are a nice break from the mild dishes we normally make to satisfy the taste buds of everyone in the family. This dish is definitely too spicy for my kids, so I either pull out some of the chicken for them before I add the sauce, or just heat up some leftovers for them.
Patak’s has a whole line of products, and quite a few of them are carried at our grocery store (Wegmans). If you can’t find them at your grocery store, you can get them on Amazon. And, now I have found that their website has a lot of recipes, too. Chicken Tikka Masala may be next…but wait, those Onion Bhaji’s look fabulous, too. Did I mention that on their website, you can search for recipes by the main ingredient, heat rating, type of dish, difficulty to prepare, and time it takes to prepare? What a great resource for those of us who love Indian food in the restaurants, but don’t have a lot of experience cooking Indian food at home.
Chicken Vindaloo Recipe
1 TBSP butter
1 TBSP olive oil
2 lbs. boneless, skinless chicken breasts
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium tomato, diced
1/3 Cup vindaloo paste
1 Cup chicken broth
- Heat butter and oil in a large skillet over medium-high heat. Cut chicken into bite-size pieces, and place in the skillet. Brown the chicken on both sides, and then remove the chicken from the skillet.
- Now put the chopped onion in the same skillet and cook until tender and translucent. Add the minced garlic and cook for a minute, or until aromatic.
- Add tomato and stir in the vindaloo paste. Once well combined, add the chicken back into the skillet and stir, making sure the sauce covers the chicken.
- Pour in a cup of chicken broth and cook until heated through, about 10 minutes.
- Serve it over basmati rice.
- This is a spicy dish, but it’s not too hot. Adjust the amount of curry paste to your liking. The first time we made it, we used 3 or 4 TBSP of the paste and were surprised it wasn’t very hot.
- I’ve also used a 15 oz.-can of diced tomatoes with green chiles instead of a fresh tomato. It turned out really good.
For more gluten-free chicken recipes, check out this week’s Friday Foodie Fix at The WHOLE Gang.