Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden’s Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.

He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.

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Shrimp scampi. Photo: CC–John Liu

Celiac.com 01/31/2017 – Here’s an easy recipe that’s sure to please your Valentine. Serve it over rice, or with your favorite gluten-free pasta and gluten-free bread. Either way, it’s good for some love.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 cup jasmine or other white rice
• ¾ cup grated Romano cheese
• ½ cup butter
• 4 cloves minced garlic
• 1 cup dry white wine
• ¼ teaspoon ground black pepper
• 1 tablespoon chopped fresh Italian parsley

Directions:
Cook rice according to directions.

Melt butter in a large saucepan over medium heat.

When butter starts to sizzle, stir in garlic and shrimp.

Cook, stirring constantly, for 3 to 5 minutes.

Stir in wine and pepper.

Bring to a boil and cook for 30 seconds while stirring constantly.

Spoon shrimp over rice.

Sprinkle with grated cheese and chopped parsley.

Of course this can be served with your favorite gluten-free pasta.

Gluten-free bread always makes great companion to scampi.

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