A delicious summer recipe for marinated shrimp, made the easy way.
From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh
I don’t know about you, but far too often when I buy precooked frozen shrimp, they needed to be cooked just that little bit more, otherwise they definitely have the taste and texture of undercooked shrimp.
This recipe came about when I had some store-bought cooked shrimp left over.
This dipping oil has a nice bite of heat without being vicious. I then toasted some Against the Grain tapioca cheese rolls and drizzled some of the dipping oil on top so I didn’t waste any of the oil. So tasty, easy, perfect to indulge dad for Father’s day or parties anytime. Add more raw garlic to pan, lemon zest, fresh herbs if you want for even more burst of flavor. Yes, you could cook raw shrimp this way, but juices released by shrimp dilute the dipping oil.
I also add a tablespoon or so of dipping oil to fresh salad dressing, mayo, quinoa salads, tuna or chicken salad, where you want an extra oomph of flavor. Marconi also make garlic oil (same price) that is suitable for FODMAP diet.
I also recently made onion oil for the FODMAP diet. Trying to figure out what else is affecting my son on top of celiac disease and cf. Peel and finely chop huge yellow onion, put in 4 cup pan, cover with oil you prefer and leave to cook extremely slowly until onions have almost dissolved and disappeared. Strain oil through coffee filter into glass jar, refrigerate and use instead of onions for the FODMAP. At April’s Boston Celiac Symposium, Kate Scarlatta said you could have the green of green onions and chives instead of onions, or onion oil. If you use olive oil, remember that it will solidify like melted refrigerated butter in the fridge and you can just spoon out how much you want.