Gluten-Free Recipes

Seared Jumbo Shrimp with Asparagus & Manchego Cheese Risotto

  • 16 large shrimp

  • 2 cups Risotto rice

  • 1/2 cup yellow
    onion

  • 2 cloves fresh garlic

  • 6 Tbsp olive oil

  • 2 Tbsp butter or
    margarine

  • 2 cups grated Manchego cheese

  • 2 cups fresh zucchini diced

  • 1
    cup freshly grated Parmesan cheese

  • 5 cups chicken
    stock

  • Salt

  • Pepper

For Risotto:
In medium-sized saucepan heat 3 Tbsp or olive oil. Sautee onions and garlic in oil until they begin to brown. Add rice and butter and allow to brown for 3-4 minutes. Slowly add chicken stock one cup at a time and allow liquid to absorb before adding more. After adding 2 cups of chicken stock, add in zucchini and parmesan cheese. After adding 4 cups of chicken stock, gently stir in Manchego cheese. Add salt and pepper to taste. Once cheese is fully melted and liquid is absorbed, remove from heat. Allow to cool for 2-3 minutes. Put risotto on plate and top with 5 Jumbo shrimp on each serving.

Italian Pizza

  • 1/2 Cup Mozzarella Cheese

  • 1 Tbsp small Basil
    Leaves

  • 2 oz. Thinly Sliced Pepperoni

  • 1 oz. Shiitake Mushrooms, Stems
    removed

For The Sauce:

  • 2 Garlic Cloves

  • 1 Tbsp. Extra Virgin
    Olive Oil

  • 1/4 Cup Chopped Yellow Onion

  • 6 Tomatoes

  • 1 Tbsp Chopped
    Oregano

  • 1 Tsp Chopped Thyme

  • 1 Tbsp Chopped Basil

  • 1 Tbsp Chopped
    Cilantro

  • Salt

  • Pepper

For the Sauce:
In a sauce pot, sauté the garlic and onion, in olive oil. Add tomatoes to sautéed vegetables. Allow this mixture to simmer for about 30 minutes. Add oregano, thyme, basil and cilantro to the tomato mixture.
**CAN ALSO USE PRE-MADE SAUCE

Mexican Pizza

  • 5 pieces Brazilian Cheese Bread

  • 1 8oz can Enchilada Sauce

  • 1 8 oz can Refried Beans

  • 1/2 Avocado

  • 2 Tbsp Cilantro leaves

  • 1 Ear Corn kernels

  • 1/4 Cup Chopped
    Tomatoes

  • 1/4 Cup mixture of Jack and Cheddar Cheese

Asian Pizza

  • 5 Pieces Brazilian Cheese Bread

  • 1 bottle Simply Asia’s
    Sweet Red Chile Sauce

  • ½ Cup Grated Fresh Mozzarella Cheese

  • 1 Tbsp. Chopped
    Basil

  • ¼ Cup sliced Shiitake Mushroom Caps

  • ¼ Cup Shrimp tails, peeled

  • 2
    each Scallions, chopped thin

  • 1 tsp. Chopped Ginger

For the Pizza:
Preheat oven to 400 degrees. Defrost Brazilian Cheesebread and roll five pieces together to form larger ball of dough. Roll dough to desired thickness and place on greased baking sheet.. Using a spoon, spread a generous portion of sauce onto cheesebread. Place toppings on crust. Top with cheese. Bake for 20 minutes.