“Gourmet Gluten-Free Cajun Seafood Feast: Spicy Shrimp & Creole Sauce with Parmesan Herb Grilled Zucchini”

Allergens

Shellfish (shrimp and crabmeat), Gluten (Worcestershire sauce)

Ingredients

• 1. 2 lbs fresh or frozen shrimp, peeled and deveined 2. 8 oz crabmeat, picked over for shells 3. 1 large onion, diced 4. 1 green bell pepper, diced 5. 2 celery stalks, diced 6. 4 cloves garlic, minced 7. 1 cup white wine 8. 28 oz can crushed tomatoes 9. 2 tbsp gluten
• free Worcestershire sauce 10. 2 tsp Cajun seasoning 11. 1 tsp cayenne pepper (optional) 12. 1/4 cup chopped fresh parsley 13. 4 medium zucchini, halved lengthwise 14. 1/4 cup grated Parmesan cheese 15. 1/4 cup chopped fresh basil 16. 1 tbsp olive oil 17. Salt and pepper to taste

Instructions

1. Preheat your grill or oven broiler to medium high heat.
2. In a large pot, sauté onion, bell pepper, celery, and garlic in olive oil until softened.
3. Add white wine, crushed tomatoes, gluten free Worcestershire sauce, Cajun seasoning, cayenne pepper (if using), salt, and pepper to the pot. Bring to a simmer and cook for 10 minutes.
4. Stir in shrimp and crabmeat, cooking until shrimp is pink and opaque. Remove from heat and stir in parsley. Set aside.
5. Brush zucchini halves with olive oil and season with salt and pepper. Grill or broil for 4 5 minutes per side, or until tender and slightly charred. Remove from heat and sprinkle with Parmesan cheese and basil.
6. To serve, place a layer of grilled zucchini on each plate, then top with the spicy shrimp and crabmeat mixture.

Chef’s Insight

The key to this dish is balancing flavors and textures. Ensure each bite has a bit of everything - spicy shrimp, creamy crabmeat, tender zucchini, and tangy sauce.

Notes

Serve with a crisp white wine such as Sauvignon Blanc or a light lager for the perfect pairing.