Posted at: 03/19/2011 12:12 PM
Updated at: 03/20/2011 12:21 PM

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Spring Celebration Dishes from Amy Rota-Poulin  

Amy Rota-Poulin's "Spring Celebration Dishes"

Roasted Shrimp Shooters
Amy Rota-Poulin Copyright 2011
Shrimp:

2 pounds (20-25-count) shrimp, shelled, deveined & tails left on
1-2 tablespoons olive oil
1/4 teaspoon ground sea salt
¼ - ½ teaspoon freshly ground black pepper  

Directions: Preheat the oven to 400 degrees F.
Place raw shrimp in a bowl and toss with the olive oil, salt, and pepper. Pour the shrimp evenly onto a sheet pan or cookie sheet. Make sure that the shrimp are only one layer thick. Roast the shrimp for 7 to10 minutes. The shrimp are fully cooked with they are pink and firm. Let shrimp cool. You may even prepare them a day a head of time and store them in the refrigerator.
Dipping Sauces:
Easy Roasted Garlic & Honey BBQ Sauce:
1/2 cup of Roasted Garlic & Honey BBQ Sauce (I like Dinosaur BBQ)
1/2 cup ketchup (I like Annie’s)
2 tablespoons prepared horseradish
1 teaspoon of freshly squeezed lemon juice
1/4 teaspoon of hot sauce (I like Dinosaur BBQ for this as well)
~Mix the BBQ sauce, ketchup, horseradish, lemon juice, and hot sauce together until combined.
Easy Creamy Avocado Sauce:
1 cup of premium sour cream
1 avocado, remove seed & skin
2 teaspoons of freshly squeezed lemon juice
¼ - ½ teaspoon of hot sauce (I like Dinosaur BBQ for this as well)
Freshly ground sea salt & pepper to taste
~In a medium/large bowl mash avocado, add sour cream, lemon juice, hot sauce, sea salt & pepper. Mix sauce until combined.
To Assemble the Roasted Shrimp Shooters: Place a tablespoon of your favorite dipping sauce in the bottom of a shot glass. Hang two roasted shrimp on the edge of the glass & serve. This is a fun and festive way to enjoy an old favorite.  Quick Tip: Most fishmongers at your local supermarkets will clean, shell and devein your shrimp for you free of charge.
*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *
This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy! Please visit http://www.glutenfreewithamy.com

Super Easy Chocolate Raspberry Quesadillas

Amy Rota-Poulin Copyright 2011

2 gluten free corn tortillas

15-17 gluten free dark chocolate chips

1-2 tablespoons of fresh or fresh frozen raspberries, your favorite fruit, or fruit preserves

Place 1 corn tortilla in a pan on medium heat, top with dark or bittersweet chocolate chips, then with raspberries. Place second corn tortilla on top. Cook for approximately 1 minute. Carefully flip your chocolaty quesadilla using a spatula, cook for an additional 1-2 minutes. Remove from pan, let cool 1 minute. Cut into 4 pieces and serve! This is one of my all time favorite quick, simple and completely satisfying desserts! You get a chocolaty, fruity & crunchy dessert that is also a fun and easy finger food! YUM!!

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *

This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy. Enjoy! Please visit http://www.glutenfreewithamy.com

Amy’s Spring Fling Cocktail
Amy Rota-Poulin Copyright 2011

Ingredients:
½ part Campari
½ part Cointreau 
3 parts fresh pink grapefruit juice or to taste
1 part vodka
*Edible flowers, honey, grapefruit slices and/or orange slices to garnish*
Directions:
Carefully dip the rim of a martini glass in honey. Shake the grapefruit juice, vodka, and Cointreau in a shaker with ice. Pour Campari in the bottom of a chilled martini glass. Strain grapefruit mixture into the martini glass. Garnish with an edible flour, a slice of grapefruit and/or orange. Spring in a glass! Enjoy!
*Please enjoy responsibly.
*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *

This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy. 
Enjoy! Please visit http://www.glutenfreewithamy.com
 

Garlic Rosemary Encrusted Lamb

Amy Rota-Poulin Copyright 2011

Ingredients:

2-3 pound boneless leg of lamb

5 large garlic cloves, finely chopped

5 springs of fresh rosemary, finely chopped

½ cup of premium spicy brown mustard

Juice of a half of a lemon

Ground sea salt and pepper for seasoning

Directions: Preheat oven to 400 degrees F. Mix garlic, rosemary, spicy brown mustard, and lemon juice until thoroughly combined. Place lamb in a roasting pan, season lightly with freshly ground sea salt & pepper. Evenly pour the mustard mixture over the lamb roast. Place roast in oven and cook for 45minutes to an hour. For medium rare lamb cook until the internal temperature is approximately 140 degrees, which is about 20-25 minutes per pound. Remove roast from oven, cover with tinfoil and let rest for ten minutes. Slice and serve.

This versatile mustard topping is also great used on rack of lamb, and lamb chops.

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *

This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy. Enjoy! Please visit http://www.glutenfreewithamy.com