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Gluten-Free Recipe of the Week

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Recipe of the Week - August 31, 2015

Sautéed Peel & Eat Shrimp

From NFCA Blogger Ambassador Jackie Ourman of Celiac & Allergy-Friendly Epicurean (C.A.F.E.)

Sauteed Peel and Eat Shrimp


  • 1 lb. unpeeled large shrimp, rinsed and deveined
  • 1½ tsp. gluten-free Old Bay Seasoning
  • 1 tsp. kosher salt
  • 1 tsp. light brown sugar
  • ½ tsp. chili powder
  • ½ tsp. ground cumin
  • 2 garlic cloves, minced
  • Few sprigs thyme
  • ¼ cup olive oil
  • ½ lemon, sliced thinly, plus wedges for serving


  1. In a medium bowl stir together all spices and garlic. Add shrimp and thyme and toss to coat.
  2. Heat olive oil in a large sauté pan over medium-high heat. Once hot, add shrimp and sauté, tossing occasionally, until shells caramelized and shrimp is cooked through (should be pink and opaque throughout), about 4-6 minutes. Garnish with lemon slices and wedges and serve.

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