This weekend, The Husband and I celebrated our fifth wedding anniversary.  It’s been an amazing five years.  As part of the celebration, I recreated one of the dinners we had on our honeymoon.  I decided to share what we had so you can see that you don’t have to sacrifice what you eat to be gluten free.

Appetizer- Fish tacos

The tacos are comprised of:
-Lime baked tilapia (tilapia with lime juice and zest cooked at 375° about 12 min or until flaky)
-Sliced avacado
-Shredded cabbage (seasoned and dressed with a dash a cider vinegar)
Mango salsa
-Greek yogurt (mixed with a dash of lime juice)
-Corn tortillas (warmed in a dry skillet)

Entree- BBQ shrimp and grits (Disclaimer: This is NOT how we usually eat in terms of fat, cholesterol, and calories.  This is like a months worth of bad eating but I think we can splurge once every five years).


1/2 pound shrimp, shelled and deviened
Salt to taste
Freshly ground black pepper
Olive Oil
1/4 cup chopped onions
2 garlic cloves, minced
1 Tablespoon-ish of lemon juice
2 cups water
1/4 cup Worcestershire sauce
1/8 cup dry white wine
1/4 cup ketchup
1 Tablespoon yellow mustard
1 Tablespoons brown sugar
1 cup whole milk

Season the shrimp with salt and pepper. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add lemon juice, water, Worcestershire, wine, salt, and  a few turns black pepper. Stir well.  Add ketchup, mustard, and brown sugar.  Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat and puree with immersion blender. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes to make barbecue sauce base.  Remove from heat and set aside.  This can be done in advance and refrigerated.

Heat 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Combine milk and all of the barbecue base. Add milk/BBQ base to shrimp Stir and simmer for 3 minutes.

Adapted from: Emeril’s BBQ Rock Shrimp and Grits

Grits: Prepared with half water/half milk and a few handfuls for a four cheddar blend added at the end.

Collared Greens


A Texas sized gluten free cupcake similar to our wedding cake flavor from Pearl’s topped with part of our cake topper.

It was a great night of laughing and remember the last five years over delicious food.