Gluten-free Shrimp Macaroni and Cheese Recipe

 

G-f shrimp and mac_cheeseA co-worker of Pilot’s gave us this recipe. (Thanks, Katie!) Her husband made it for their family. Pilot tweaked it to be gluten-free friendly. (Thanks, Pilot!) This recipe is truly scrumptious.

  • 1/2 lb gluten-free macaroni noodles – I use Schar brand
  • 3 Tablespoons butter
  • 1 onion, finely chopped
  • 2 cloves garlic, chopped
  • 2 Tablespoons cornstarch
  • 1 1/2 Cups milk
  • 1/8 teaspoon nutmeg
  • Old Bay Seafood Seasoning
  • Salt and Pepper
  • 1/2 lb cooked, coarsely chopped shrimp
  • 2 Cups shredded cheese, plus enough to sprinkle over top of casserole (You can add 3 cups, if you’d like. We use Cheddar and Monterrey Jack.)
  • 1/2 Cup Choice Batter

Preheat oven to 400 degree F. In a large pot of boiling salted water, cook macaroni al dente. Drain, rinse with cold water. Set aside.

While pasta is cooking, melt butter over medium heat in a large saucepan. Transfer 2 T melted butter to a medium bowl, and reserve. Add onion and garlic to pan, cook until softened.  3-5 minutes.

Whisk the cornstarch with a teaspoon of water, then add to onions. Cook, stirring 1 minute.

Add milk. Whisk until smooth. Bring to a boil. Reduce to a simmer, and cook until sauce has thickened. 2-3 minutes.

Season with salt, pepper, nutmeg and Old Bay to taste.  Pilot and I like a lot of Old Bay.

Remove pan from heat. Fold in seafood, macaroni, and cheese. Transfer to a shallow 2-quart baking dish.

Add Choice Batter to reserved butter. Sprinkle in more Old Bay seasoning, if you’d like. Scatter over the macaroni mixture.

Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling. 15-20 minutes.

Broil the last 3 minutes, to brown the top. Let cool 5 minutes before serving.

You can use other types of shell fish instead of, or in combination with, the shrimp. Lobster, craw fish, crab, scallops. Whatever suits your fancy.

I wish you well.

Sandy

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Gluten-free Salmon Croquettes Recipe

Growing up, my mother used to make great salmon croquettes. When I established my home, I found a recipe I liked, and used to make them, as well.

Messy.

Dip the salmon into beaten eggs. Try to keep the salmon together long enough to dip into bread crumbs. Shred said mixture off your fingers, and drop it into hot oil. Fry.

Well, I have found the most fantastic gluten-free mix to simplify the whole process, and create de-licious salmon croquettes without all the fuss. The secret ingredient is Gluten-free Choice Batter.

  • two 5 oz cans of boneless, skinless salmon
  • 3/4 C Gluten-free Choice Batter mix
  • 1 C water
  • vegetable oil for frying
  • Tabasco Sauce, Lemon Juice, Cocktail Sauce, if desired

Preheat vegetable oil in a deep fryer, electric skillet, or frying pan to 375 degrees. Oil level should be sufficient to cover patties. (I have the oil come up to about halfway on the croquettes.)

In a bowl, thoroughly mix 3/4 C Gluten-free Choice Batter with about 1 C of water, and let stand 5 minutes. Stir again. (If you find the mixture is a bit runny, add a little more dry mix.)

Add two 5 oz cans of skinless, boneless salmon to the mixture. I like to add a few splashes of lemon juice and Tabasco sauce. Stir to mix completely.

Drop heaping tablespoons into hot oil. Cook about 5 minutes on each side, until golden and crispy.

Makes 8 good-sized patties.

There you go. Super simply. No messing with beaten eggs, or bread crumbs. Easy-peasy, and oh, so delicious.

Pilot and I add Cocktail Sauce to the croquettes for added spice. Yum!

Even if you aren’t G-F, try making these. You can use the batter mix for chicken, fish, shrimp, or veggies. These can also be baked. The recipe for that is on the box.

Let me know if you make these, how you like them.

I wish you well.

Sandy

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