Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Where in the World is Carol?

Carol's in the kitchen, cooking up recipes for her next cookbook and

Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

Join Carol at the National Western Complex, Expo Hall level 2 in Denver on April 21,10:30 am during the GFAF Expo Conference. See you there!

Quick, Easy Shrimp, Sausage, and Pineapple Skewers from 100 Best Quick Gluten-Free Recipes

I am about to give birth again… to my latest cookbook! One week from today, October 7— my 12th cookbook, 100 Best Quick Gluten-Free Recipes, will be on store shelves.

Carol's new book in stores October 7.

Carol’s new book in stores October 7.

One of the joys of writing a cookbook— in addition to eating all of the food during recipe-testing—is that I learn so much. As I researched the idea of “quick” recipes, I took a fresh look at my own kitchen habits and thought about what busy people want from a “quick” cookbook. I came up with several tips, one of which I use in today’s blog.

Use Flavorful Ingredients
One of my tips is to use extremely flavorful ingredients. What does that mean? It means selecting ingredients that are boldly flavored or spiced……such as mustard, vinegar, or, as in today’s recipe: sausage and chili sauce. Yes, you could assemble several ingredients to approximate a sausage flavor or a spicy chili sauce. But by using these ready-made (and gluten-free, always check the labels) store-bought ingredients you save precious time in gathering, measuring, and then cooking together the many ingredients that would ordinarily go into a homemade sausage or homemade chili sauce. Though pineapple is a simple, naturally gluten-free fruit it holds its own in flavor and adds some delicious sweetness that contrasts nicely with the spicy sausage and chili sauce.

So, here is this super-simple recipe that can be assembled the night before (or let the kids do it) and can be grilled outdoors or indoors —and they are ready in only 5 minutes—on a ridged grill pan.

One More Thing….Join Me at the Bookworm at Edwards, Colorado, November 13, 2014: 6 PM
If you are in the Edwards, Colorado area please join me at 6 PM at the Bookworm Bookstore for fun, some tips from me, and tasting recipes from my new book, 100 Best Quick Gluten-Free Recipes. We will sample these Shrimp, Sausage, and Pineapple Skewers, plus some of the book’s desserts. Hope to see you there!

Shrimp, Sausage, and Pineapple Skewers
Reprinted with permission from 100 Best Quick Gluten-Free Recipes  by Carol Fenster (Houghton Mifflin Harcourt, 2014)

Shrimp skewers are easy to make and cook quickly because shrimp and sausage chunks are small. Andouille sausage is highly flavorful, and the sweet pineapple contrasts deliciously with the spicy chili glaze. Be sure to soak the wooden skewers in water for 20 to 30 minutes to prevent them from catching fire on the grill.

Shrimp, Sausage, and Pineapple Skewers

Shrimp, Sausage, and Pineapple Skewers; Photo by Jason Wyche

1 pound extra-large raw shrimp, cleaned, peeled and deveined, with tails on
4 gluten-free andouille sausage links, cut into 1-inch chunks (I used Boar’s Head)
1 can (14- ounces) can pineapple chunks, well -drained
1 medium red bell pepper, seeded and cut into 1-inch chunks
1 medium green bell pepper, seeded and cut into 1-inch chunks
[1/2] cup chili sauce (I used Heinz)
2 teaspoons lemon juice
[1/4] teaspoon honey or agave nectar
Dash of hot pepper sauce, or to taste
8 bamboo skewers, soaked in water for 30 minutes beforehand

[1] Thread all of the shrimp together on skewers (about 3 or 4 to a skewer), so they will cook at their own speed and won’t overcook. Then thread the sausage chunks, pineapple chunks, and bell pepper chunks alternately on the remaining skewers.

[2] In a small bowl, whisk together the chili sauce, lemon juice, honey, and hot pepper sauce until blended.

[3] Place a barbecue grill about 6 inches away from the heat source. Preheat the grill to medium-high heat. Place the skewers on the grill and cook until the shrimp are pink and opaque, about 4 to 5 minutes, and the other items are heated through, generously brushing the skewers with the chili sauce during the last minute of cooking. Remove the food from the skewers and serve immediately.

STORAGE: Refrigerate leftovers, tightly wrapped in aluminum foil, for up to 2 days.

Makes 4 servings (2 skewers each)
Preparation time: 5 minutes
Grilling time: 5 minutes

Per serving: 345 calories; 27g protein; 13g total fat; 3g fiber; 28g carbohydrates; 192mg cholesterol; 365mg sodium


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