- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 282.0
- Total Fat: 9.0 g
- Cholesterol: 233.3 mg
- Sodium: 607.2 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 1.1 g
- Protein: 29.9 g
Shrimp with Curry-Anchovy Breadcrumbs - Gluten FreeSubmitted by: SCHELRY
IntroductionInspired by a recipe from SeriousEats.com, but radically modified to make gluten free as well as to use ingredients I had on hand Inspired by a recipe from SeriousEats.com, but radically modified to make gluten free as well as to use ingredients I had on hand
18 oz. raw shrimp, raw, peeled and deveined
2 slices GF Hearty Whole Grain Bread, Bob's Red Mill mix
8 fillets anchovies, minced
1 tablespoon curry powder
1 medium egg, whisked
½ cup Amaranth Flour, Or other GFCF flour
Corn Oil, for Frying
½ tablespoon Earth Balance
1 medium lemon, for juice
Take two slices of Bob's Red Mill Gluten Free Hearty Whole Grain bread (or any other GF bread you have on hand), cut into cubes and put into your food processor and chop into breadcrumbs
Mince 8 anchovy fillets and add, along with 2 teaspoons curry powder, to the breadcrumbs and mix.
Spread breadcrumb mixture on a toaster tray and toast for at least one broil cycle to dry out the breadcrumbs a bit.
Beat the egg in a small dish and set aside. Place 1/2 cup of Amaranth flour (or other GF flour you have on hand) on a small plate, and place the breadcrumb mixture in a bowl and set aside.
Put enough vegetable or peanut oil in a saucepan for frying, and heat to 160 F. Add the Earth Balance Buttery Spread to the oil just before working with the shrimp.
Take the shrimp and coat with the egg, then dredge in the flour and then in the breadcrumb mixture. Gently place in the hot oil, and fry until shrimp are fully cooked, approximately 3 minutes per shrimp.
Dry on paper towels and serve immediately, garnished with lemon wedges. Nicely accompanied by brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user SCHELRY.