When my doctor told me to go gluten free I pretty much had to come home and purge our whole pantry. I have done it before, so this time around I know what I'm in for. The only difference: Last time I did gluten free was for a 3 month elimination diet. This time around, my doctor wants it to be a lifestyle change.
In order for this gf & df lifestyle to work, I’ve got to make it easy- and that means only cooking one meal that both Scott and I will eat (and like!).
Here is something I made last week that was actually really good! Scott even said we should add it to our go-to list!
Shrimp Rotel Pasta
Ingredients:
+ 1lb shrimp (deveined with shells and tails off)- I just used a bag of frozen shrimp, it had around 60-80 small shrimp in it)
+ 1 can of Rotel ( Mild or Original depending on heat preference)
+ 1 to 2 cups vegetable or chicken broth ( add 2 cups if you want your soup more on the soupy side, 1 cup if you want it thicker)
+ Cayenne Pepper
+ Dairy free Butter ( you can use olive oil if you prefer)
+ 2 Teaspoons minced garlic (less or more to liking)
What's great about this recipe is you can add any other meat you want- sausage, chicken, anything that would go in a jumbo or jambalaya
Directions:
1) Add dairy free butter to a pan and brown shrimp; about five minutes
2) In a large pot over medium heat, add butter and garlic and simmer until fragrant
3) Add 2 cups vegetable or chicken broth and Rotel
4) Add in shrimp
5) Sprinkle with Cayenne Pepper
6) Let simmer for 30 minutes
7) Serve over gluten free rice or pasta
Enjoy!!
