Gluten Free Recipe: Steamed Shrimp and Vegetables
Guest Post by Jenny Manseau, Culinary Arts/Culinary Nutrition student and author of the blog Creative Cooking Gluten Free.
- 3/4 Pound Medium Shrimp (raw/cleaned and deveined)
- 2 Tablespoons light gluten-free soy sauce (San-J)
- 1 Tablespoon Toasted Sesame Oil
- 1/2 Teaspoon Chili Oil
- 1 Large Garlic Clove – grated
- 1/2 Inch piece of Ginger – grated
- 1/2 Teaspoon Brown Sugar
- 1 Teaspoon Rice Wine Vinegar
- 1 Large bunch of Bok Choy – Chopped
- 1/2 Cup Shredded Carrots
- 1/4 Cup Sliced Water Chestnuts
- 1/4 Cup Sliced Bamboo Shoots
- 1/2 Cup Snow Peas
Grate the ginger and garlic with the V-etched Better Zester. In a small bowl mix together the soy sauce, sesame oil, chili oil, garlic, ginger, sugar and vinegar. Add shrimp to a separate bowl and poor 1/3 of the mixture over the shrimp, toss to coat well and set aside.
Fill the Farm Fresh Steamer with about 1 1/2 quarts of water (or stock…slightly more flavor if you use stock with aromatics in them like crushed garlic and ginger pieces – this is what I normally do), and heat over medium-low heat.
Once the steam starts to build up in the pan, add the bok choy, water chestnuts, bamboo shoots and cook for 2-3 minutes (these take a little longer than the shrimp). Add the Shrimp, carrots, and snow peas, cover and cook for an additional 10 minutes or until shrimp is cooked throughout. Do not over cook the shrimp.
Toss with remaining sauce and serve over steamed rice. Top with a little chili paste if you like a bit more heat (we love spice so it is usually added).
Don’t miss this! Creative Cooking Gluten Free is hosting a giveaway to win a Le Creuset Farm Fresh Streamer Set and a EdgeWare V-etched Better Zester!
About the Author: Jenny Manseau is a Culinary Arts/Culinary Nutrition student and author of the blog Creative Cooking Gluten Free. Jenny created her website after being diagnosed in 2008 with Celiac Disease and takes many “regular” every day recipes and alters them to the gluten-free diet.