Sunday, March 23, 2014

Lemony Shrimp & Broccoli Over Roasted Cabbage

One good thing about being gluten free is it really forces you to rethink bases for dishes.  You can't throw everything into a pita or onto just any ol' pasta. While I've found some incredible GF pasta's, and there's always the good ol' standbyes of rice or quinoa, I like to get creative with veggies to take the place of traditional starches.  Thanks to my friend Natasha (check her out over at Tash's Noshes - and we'll see more from her in a little bit), I'm OBSESSED with "zoodles."  Zucchini sliced thin into noodles and cooked up with just a titch of olive oil and then dressed as you would any pasta.  But the other veggie that has become my jam for a base is...cabbage.  I'm pretty well convinced that I could eat anything if it was put on top of roast cabbage ribbons.  So when I got to the end of the week and I still hadn't used up the cabbage from our St. Patrick's Day boxes (I know, I should be arrested by the Irish police for not making cabbage-something last weekend), I knew I needed to act fast.  I'd thawed out some shrimp and we had that lovely broccoli, so I vowed to somehow make all these things play nice together.  And play nice they did!

Lemony Shrimp & Broccoli Over Roasted Cabbage

2 Tbsp olive oil
1 clove garlic, minced
1/2 broccoli crown, chopped
Handful cherry tomatoes, halved
2 lbs shrimp, fully cooked and thawed
Juice of 1 1/2 lemons
Zest of 1 lemon
Dash of red pepper flakes
Salt & pepper to taste
See Simple Roasted Cabbage for cabbage portion of recipe

Start preheating your oven and prep your cabbage, according to the above recipe, so that it can cook while you whip up the rest of the dish.

In a skillet over medium high heat, heat your olive oil and then add your garlic.  Cook for about 1 minute or until fragrant.  Add in your broccoli and cherry tomatoes and cook until tomatoes are soft and skin begins to peel, about 5 minutes.  Add in shrimp and toss to fully incorporate, then add your lemon zest and juice and stir to blend all the flavors.  Cook for an additional minute or two, just long enough to heat shrimp fully through.  Season with red pepper flakes, salt & pepper.

Serve over top of the roasted cabbage.

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