Posts tagged ‘Diet’

Recipe – Spicy Rosemary Shrimp

I’ve been a very big fan of seafood lately, and since I’ve become dedicated to gluten free I’ve been making lots of it. Tonight, we went with a pre-made Lobster Bisque Soup that we tried (Sam’s Club) and I picked up some fresh shrimp that I briefly sauteed with rosemary and crushed red pepper flakes. It turned out a little bit more lemony than I would have liked, but all in all, I was happy with it.

Spicy Rosemary Shrimp with Lobster Bisque and Salad

Personally, I thought the Lobster Bisque (the brand name escapes me) was fantastic. Big chunks of lobster, good color and lots of Italian herbs.

Ingredients:

Shrimp ready for the pan - Spicy Rosemary Shrimp

  • 1 pound large shrimp (de-veined, peeled, tail on)
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced)
  • 1 tablespoon rosemary (dried is fine)
  • 2 teaspoons hot red pepper flakes
  • Salt and pepper to taste
  • 1/2 lemon, juiced

Lemon, Garlic and Herbs for my Rosemary Shrimp

Preparation

1. To a medium sized skillet, add olive oil and garlic. Saute over medium heat until golden.

2. Add rosemary, pepper flakes, and shrimp, and cook, stirring. Season with salt and pepper, to taste, and transfer to serving dish. If you like, add two tablespoons of butter at the very end and allow it to melt in. This creates more of a “sauce” that you can drizzle over your plate. And if I were eating bread still, I’d douse a good crusty piece in it too :).

3. Squeeze half lemon over shrimp.

That’s it, couldn’t be easier. Still, very tasty and super fast for when you’re pinched on time.

January 20, 2009 at 10:46 pm 2 comments

Changes on the horizon

There are a lot of things changing for me this year. I’m married, unusually busy at work and am committing myself to a new diet. What, what? Yep, Vita and I have committed ourselves to a VERY limited carbohydrate consumption and low carb options whenever possible. We’re also making a big, big effort to go gluten free.

I’ll add a personal note here and say that I’ve battled terrible stomach aches and lower gastrointestinal problems for years. I’ve been tested for everything under the sun and no one has been able to give me answers for what ailed me. Despite a negative test for Celiac Disease, I’m fairly confident that I have a gluten allergy or sensitivity. When I went on the South Beach diet many months back, my problems had all but disappeared. So, my wife and I have made the commitment to giving gluten free living a go. For me, this will be especially difficult, since I’m a huge fan of bread, etc. I’m not saying I’ll never have gluten again, but we’re giving it our absolute best to make some healthy changes.

This will obviously affect some of the recipes you’ll see here on Diary of a Would-Be Chef. But I can say, that it will also renew my dedication to posting. I’ll have a weekly soup recipe and a weekly menu each Sunday night. Then you can expect at least three posts a week featuring food from the menu. With a gluten free diet, you can expect many new recipes. I’m making a special effort to be sure that the recipes are fresh and different. If we’re going gluten free, I’m going to become the best damn gluten free chef out there.

So, stick with me, I promise to be honest about everything we end up making, even if it goes to hell in a handbasket.

Thanks for reading.

January 20, 2009 at 9:00 pm 4 comments


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