The Food Allergen world: It is a tricky one. For me one of the things that makes it better is being part of a circle of great bloggers. Whether we’re dairy free or gluten free we’ve got each other’s backs and those of our readers. And the truth is we all know our readers often are avoiding more than one ingredient, making it essential to share recipes and advice that cater to a variety of needs.
That being said I’d like to share with you such a project that I am, as someone who limits dairy, very excited about. Yesterday, Alisa Fleming of Go Dairy Free launched her NEW cookbook Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets.
This labor of love is full of 110 dairy free recipes that are, or have been tested for, gluten free, egg free, peanut free, and soy free versions. Enticing right? In this post I’m giving you a sneak peak of the types of recipes you can expect from this cookbook below, with her recipe for Smoky Spanish Shrimp in Roasted Tomato-Garlic Sauce. Just look at this beauty:
If you like what you see, and read below, and want more of it buy the book today! The Kindle version of Eat Dairy Free is available via Amazon world wide. Eat Dairy Free is also available via Barnes & Noble,Walmart,and Target online. It can be ordered into most bookstores (including all Barnes & Noble locations), and may already be available in some stores
- 1 pound medium or large shrimp, shelled and deveined
- 1½ teaspoons smoked paprika
- ½ teaspoon + ½ teaspoon salt, divided, plus additional to taste
- ½ teaspoon black pepper, plus additional to taste
- 1¼ pounds ripe Roma or cherry tomatoes, halved
- ½ large onion, quartered
- 3 garlic cloves, unpeeled
- 1 tablespoon + 1 tablespoon olive oil, divided
- 1 (18-ounce) package cooked polenta, sliced into ½-inch-thick rounds
- Chopped fresh parsley, for serving (optional)
- Preheat your oven to 375.F and line a large baking sheet with a silicone baking mat or parchment paper.
- Put the shrimp in a medium bowl. Add the paprika, ½ teaspoon salt, and black pepper and stir to coat. Cover and refrigerate while you prepare the tomatoes.
- Put the tomatoes, onion wedges, and garlic cloves on your baking sheet. Drizzle with 1 tablespoon oil and sprinkle with the remaining ½ teaspoon salt. Toss to coat and spread out into a single layer.
- Bake for 30 to 60 minutes. Cherry tomatoes and the garlic will be done in 30 to 40 minutes,and can be removed at that time. Roma tomatoes and the onion wedges may take longer; keep an eye on them once you hit the 30-minute mark. The tomatoes will begin to caramelize, which is perfect, but you don’t want to hit the burned stage. Let cool for 5 to 10 minutes.
- Squeeze the garlic cloves from their skins into your blender. Add the rest of the cooled vegetables. Pulse several times, so the tomato mixture is thick but still a bit chunky, or blend if you prefer a smooth sauce.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-low heat. Add the seasoned shrimp and quickly sear on both sides. Add the sauce and simmer for 3 to 5 minutes,or until the shrimp are pink and cooked through. Taste the sauce and season with black peppe ror additional salt to taste, if desired.
- Heat the polenta slices as directed on the package.
- Divide the polenta slices between 4 plates. Top with the shrimp and tomato sauce and garnish with the chopped parsley, if desired.
- Store leftovers in an airtight container in the refrigerator for up to 1 day.
- Make-Ahead Tip: For a quick 15-minute meal, the roasted tomato sauce can be prepared up to 2 days in advance. But prepare the shrimp and polenta just before serving.
- Credit for this Recipe: This recipe is reprinted with permissions from Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets by Alisa Fleming (BenBella Books,2018). Photo by Alisa Fleming