Gluten-Free Makeovers (38 page)
Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Coat a flat plate with a thin, even layer of cornstarch. Remove the rock shrimp from the batter to the plate and roll to evenly coat. (The shrimp will look lumpy.)
Heat the oil to 325°F in a heavy saucepan. Place the coated shrimp into the hot oil, a few at a time and fry until crispy, about 4 to 5 minutes. Drain on paper towels.
Put crispy shrimp in a shallow bowl. Add 2 tablespoons, or more of the citrus mayonnaise and toss to coat well. Stack the rock shrimp tempura on a plate and garnish with a wedge of lime or a sprig of mint. Serve with the remaining sauce for dipping.
Avoiding Shellfish?
The shrimp may be replaced with 2 cups of boneless, skinless chicken breast cut into ½-inch cubes, or 2 cups of chunks of zucchini or mushrooms.
(Chickpea Flatbread)
Dairy-free
and
Egg-free
This delightful flatbread
makes a perfect appetizer to have with a glass of wine or gluten-free beer. Even people who don’t like the taste of chickpea flour will enjoy this Provençal street food. The mixture needs to sit for several hours, so mix the ingredients in advance.
1 cup chickpea flour
¾ teaspoon coarse salt
¼ teaspoon ground chipotle pepper, optional
6 to 8 tablespoons good quality olive oil
1 cup lukewarm water
Combine the chickpea flour, salt, chipotle pepper, 2 tablespoons olive oil, and the water. Whisk to remove any lumps. Cover and let stand at room temperature 2 to 4 hours, until the mixture thickens and resembles pancake batter.
Place the oven rack in the lowest position. Preheat the oven to 500°F or the hottest setting. Pour 1 to 2 tablespoons oil in a cast-iron or other heavy-duty ovenproof skillet. Set in the oven to heat for 2 to 3 minutes. Remove, using a heavy oven mitt.
Whisk the batter and pour one-third to one-half over the pan. Swirl to cover the bottom and bake on the lowest rack for 8 to 10 minutes, until the edges are brown and the center no longer looks opaque. Carefully remove the pan from the oven. Brush the socca with olive oil. Use a wide spatula to remove to serving tray. Top with a combination of toppings below or use your favorites. Repeat until all batter is used. Cut Socca into wedges and serve.
Thinly slice a medium onion and sauté with a sprinkle of sugar until caramelized. Spread over socca and top with pine nuts.
Slice sundried tomatoes (in oil) into thin strips. Crumble goat cheese or grated Parmesan cheese over socca. Add tomato strips, and halved Nicoise olives.
Top with hummus and roasted red peppers.
Tip
:
Instead of a cast-iron skillet, a pizza pan may be used, but it will not be as easy to handle. Use two mitts to balance and move the pan in and out of the oven.
SALADS, VEGGIES, AND WRAP-UP FILLINGS
Antipasto Pasta Salad
MAKES 8 SERVINGS
Summer picnics are
filled with potluck dishes that are orphaned by their owners. Other than a naked burger, I’m usually nervous about touching any of these delicious-looking dishes. This flavorful salad is my solution: it’s a meal in itself and one that everyone enjoys. If I load up on this salad, I can enjoy the company and not worry about going hungry.
8 ounces corn or corn and quinoa pasta (fusilli or elbow shape), cooked al dente, rinsed, and drained
1 head Romaine lettuce, washed, dried, and cut in ½-inch strips
one 12-ounce jar roasted red peppers, drained and sliced into strips
1 pint cherry tomatoes, washed and halved
2 cups canned chickpeas, rinsed and drained
¾ cup kalamata olives, halved
½ pound thick-sliced pepperoni, cut into 1-inch strips
½ pound thick-sliced ham, cut into 1-inch strips
½ pound mozzarella cheese, cubed
Handful pepperoncini peppers
1 cup good-quality bottled Caesar dressing, plus more if needed
Combine all the ingredients in a large bowl and toss. If making ahead, prepare all the ingredients but do not toss or dress until just before serving.
