Friday, February 4, 2011

Lovely Leftovers

 

In years past, I never ate leftovers. I can distinctly remember telling one of my college roommates that I would never eat leftovers…ever. But I also thought a liquor pump was a good idea…

and yes, that was a theme party. I was “mod”, can’t you tell?

So needless to say my feelings about most things have changed since college, and leftovers are included for sure. Because this

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was a super delicious lunch!

I used the left over shrimp from this meal, and the avocado cream sauce (recipe here) and added it to a bed of shredded romaine and cabbage. Topped with a pinch of cilantro.

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It was so good. Sort of like a shrimp taco slaw.

I think this meal is going to end up on the menu again for this coming week, so I’ll post a video showing you how to make gluten free fried shrimp. You’re going to love it, but you’re also going to hate me because they’re so darn good!

3 comments:

Becky said...

Do you use Zatarain's Fish Fri for your shrimp? That's what we use, and it is delicious! Does not say gluten free on the box, but it is only corn flour, and their website says it is gluten free. I have never had a problem with it.

Marlow said...

Becky- I wasn't aware of that! I use GF Pantry AllP Flour and cornstarch. Dredge with egg!

Dex said...

Becky, where on Zatarain's website does it say the Fish Fri is GF? Their answer on the FAQ page says "Because we are constantly improving our products, we do not offer a list of our products that do not currently contain glutens. We encourage you to read the ingredient statement on your package at the time of purchase to ensure accurate, up to date information."
They only list if it contains wheat protein, not gluten. I haven't wanted to risk a reaction, so I have not tried it. We use Tony Chachere's seasonings or Paul Prudhomme.