It’s the holidays and that means lots of parties at friends houses, your own or at the office. What’s a gluten free girl to do? Bring these tasty treats and you’ll have something to eat and secure your repeat invitation.
These are really fast to make and they pack a ton of flavor. You can choose how large or small you make them and what you serve them on or in. Just make sure you serve it with the secret sauce. Use your creativity with these little gems. I’ve served them on round slices of polenta. You can also use them to make Sriracha Shrimp Jalapeño Poppers or Stuffed Roasted Anaheim or Poblano Peppers. It depends if you are using them as an appetizer, side dish or main dish. By using the green herbs and the roasted red peppers they are very festive for the season. Also this can be used as a subsititute for the Mushroom Party recipe in the 2013 Cookbook Desk Calendar.
You’ll also want to tuck this recipe away for all of those college bowl games and the Super Bowl. I’m sure you’ll start to find any reason you can to make these. I’m going to warn you that these are highly addictive. You can make these on any busy night and don’t even worry about the polenta rounds. Make them larger like a burger and serve them on a toasted bun, gluten free of course.
To learn more ways to succeed at Gluten Free Holiday Survival, please join me on Wednesday for a free teleseminar. You can join via phone or computer no matter where you live. You can find out more here. Even if you can’t make the call, register so you’ll receive the recording.
1 pound 51/60 size raw shrimp, wild caught if you can find them
1/4 cup arrowroot
1/2 teaspoon garlic powder
1/2 teaspoon celery seeds
1 organic roasted red pepper diced
2 skinny scallions sliced thin
handful of fresh parsley, cilantro or a combination chopped
1/2 pound 26/30 size raw shrimp, wild caught if you can
1/4 cup Secret sauce
1-2 teaspoon organic coconut oil
1 cup mayonnaise (make sure it’s gluten free)
2 teaspoons Sriracha sauce, make sure it’s gluten free (I use the one with the rooster on the front)
1/2 teaspoon tomato paste (can substitute ketchup)
1 teaspoon Worcestershire sauce (make sure it’s gluten free, especially in Canada)
Mix all together and set aside. If you want it spicy double the Sriracha sauce. Add and taste and see what works for you.
- First you will want to make your secret sauce and set it aside. Don’t be afraid to give it a little kick.
- Make sure your shrimp are out of the shell, cleaned and deveined. Put the smaller ones, 51/60 size into your food processor and turn on just until they are chopped. Add in the garlic powder, celery seed, arrowroot and secret sauce, pulse the processor until it is well combined.
- In a separate bowl add the roasted red pepper, scallions, herbs, shrimp mix from the processor and I like to mix in the larger shrimp. I cut them into 4 pieces each. You choose what size you like to bite into. Again make sure the shrimp are cleaned, shells off and deveined. Mix all of these ingredients together.
- Pre-heat your skillet on medium high and add in coconut oil. I like to use a scoop so I get sliders that are the same size. You can also use a tablespoon or a soup spoon. I’ll flatten them out after putting them into the frying pan. If you must have them perfectly round, you’ll need to use round rings used to cut biscuits or shape cakes. I just don’t worry about it. It’s food that I created. I don’t want it to look like it came from a factory.
- You’ll want to brown them and then turn them over and do the same. By the time they are brown on both sides the shrimp should be cooked all the way through.
- If you are using polenta brown that so it’s ready to serve. You can also use grilled zucchini rounds or cucumber rounds to serve the sliders on. I’ve even served these on thick cut pickles especially if I add in more sriracha sauce.
- Make your slider stacks and make sure you serve these with a dolup of Secret Sauce. If you are making bite sized sliders you might want to put that dolup on top of the shrimp patty.