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1. Basic Pancakes (Gluten-Free)

2. Spaghetti Squash with Creamy Vodka and Shrimp Sauce (Gluten-Free)

Book Description

If you're one of the millions of people affected by Celiac Disease or a gluten/wheat allergy, The Everything® Gluten-Free Cookbook is your complete resource for great-tasting, gluten-free meals. Complete with 300 recipes especially created with your needs in mind, you'll find many options for healthy, tasty eating. From pasta casseroles and creamy soups to cakes, cobblers, and vegetarian fare.

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The Everything Gluten-Free Cookbook: 300 Appetizing Recipes Tailored to Your Needs! (Everything: Cooking)

Authors: Nancy T. Maar

Date:

ISBN: 1593373945

Publisher: Adams Media Corporation

Paperback

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The squash can be prepared a day in advance. Its fresh taste lends itself to many sauces, from a tomatoey marinara to a meaty Bolognese.

Serves 6

• 1 large (4 to 5 pounds) spaghetti squash, cooked

• 2 minced shallots

• 2 tablespoons olive oil

• 1 tablespoon butter

• 1 tablespoon cornstarch

• 1/2 cup vodka

• 1 (28 ounce) can crushed tomatoes

• 1 cup heavy cream

• 1 1/2 pounds shrimp, peeled and deveined

• Salt and plenty of freshly ground pepper, to taste

• 1/2 cup each chopped fresh parsley and basil

• 1/2 cup prosciutto ham, minced, for garnish

1. Place the cooked squash in a large bowl and keep warm while you make the sauce.

2. Saute the minced shallots in a mixture of oil and butter.

3. When soft, add the cornstarch. Cook and stir over low heat until well blended, then add the vodka and tomatoes.

4. Cover and simmer gently for 20 minutes.

5. Stir in the cream and heat slowly, then add the shrimp. Do not boil after the cream has been added.

6. When the shrimp turns pink, pour over the spaghetti squash, and add salt and pepper to taste. Garnish with parsley, basil, and prosciutto.

More From This Book:

1. Basic Pancakes (Gluten-Free)

2. Spaghetti Squash with Creamy Vodka and Shrimp Sauce (Gluten-Free)

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