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Monthly Archives: August 2017

SHRIMP AND WILD MUSHROOM ALFREDO (gluten free)

Shrimp and Wild Mushroom Alfredo

I love shrimp! Now days with the talk of Asian shrimp not being clean I only use Argentinian shrimp or local west coast shrimp in season. Costco sells a HUGE jar or dried wild mushrooms. I keep a jar in the pantry for stews and pastas, they’re delish! Here is my recipe for Alfredo, simple, quick and oooh so fattening! Haha! Enjoy!

For 2 servings

1/2 lbs Frozen large shrimp whole or bite sized pieces

1/2 c dried wild mushrooms (reconstituted in warm water for 20 mins), or 3/4 c fresh sliced mushrooms. Reserve liquid if needed to loosen the pasta

3 cloves garlic crushed

2 T olive oil (I used Mushroom Sage flavoured oil to intensify the mushrooms)

1/2 stick butter..here comes the fattening part!

1/2 c heavy cream

1 anchovy chopped finely (optional, but brings out the shrimp flavour)

1/2 c mozzarella shredded

1/4 c Parmesan

1 tsp sugar

Pepper to taste no need for salt due to the cheeses

Chopped fresh parsley and Oregano

Pour 1 tablespoon olive oil into sauté pan med high heat. Add crushed garlic and let it infuse the olive oil for a minute or two. Add mushrooms (make sure to squeeze out access water). Sauté for about 4-5 mins and then add the shrimp. Toss together for about 1-2 mins ( don’t overcook the shrimp!).

Reserve Mushroom mixture on the side. In the same pan add butter and remaining olive oil on low heat. Once melted add the cream and whisk until combined. Add anchovy, if using. Add sugar, believe me it makes the dish!

Add combined cheeses and stir constantly until melted. Top with herbs and serve on fettuccine, or gluten free pasta. Serve immediately with a nice spring lettuce salad.

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Asian Pork Stew

Asian Pork Stew

I’ve been having so much fun with my new Instant Pot cooker! So easy and fast to cook nutritious meals. Definitely recommend investing in one. This stew can also be made using a slow cooker or pressure cooker as well. Enjoy!
1 Apple chopped
1 onion chopped
2 carrots chopped
2 potatoes chopped

6 cloves garlic
1″ piece of ginger
2 pork shoulder chops cut into 1″cubes
2 tbsp soy sauce (use gluten free if desired)
2 tbsp honey
2 tbsp Gochujang paste (Korean red pepper paste to taste, can be purchased at any Asian market)
1/2 tsp sesame oil
1 Tbsp miso paste
2 kafir lime leaves
1 Tbsp fish sauce
1 can coconut milk
1/2 cup beef stock or broth

Put all ingredients except coconut milk into a slow cooker, or instant pot. Set timer to stew on instant pot for 18 mins. After timer is done, let steam escape naturally. Or slow cook 8 hours on low.
When done add coconut milk and let reduce on high for 10-15 mins to thicken.
Sprinkle with cilantro and green onions chopped finally to serve.