Gluten-Free Shrimp and Turnip Delight: A Bloody Masterpiece
What Started it all:
Shrimp, Turnip, baking soda, blender
Listen up, you donkey bums! Today, we're going to cook a bloody fantastic gluten-free dish that'll make your taste buds sing. And, for God's sake, don't even think about screwing it up!
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 medium turnips, peeled and chopped
- 1 teaspoon baking soda
- 1 blender (don't even think about using a crap blender, or I'll come after you with a rolling pin!)
Instructions
- Get your bloody act together! Preheat your oven to 400°F (200°C).
- [Cracks knuckles] In a blender (yes, a bloody blender!), blend the chopped turnips until they're smooth as silk. Don't leave any chunks, you numpty!
- In a large bowl, mix together the blended turnips, baking soda, and a pinch of salt. Yes, a pinch! Don't overdo it, you dimwit!
- [Taps foot impatiently] Add the shrimp to the bowl and toss to coat. Make sure they're evenly coated, or I'll send you packing!
- [Slams fist on counter] Line a baking sheet with parchment paper and arrange the shrimp in a single layer. Drizzle with a bit of olive oil, but don't drown them, you bloody amateur!
- Get it in the oven! Roast for 12-15 minutes, or until the shrimp are pink and cooked through.
- [Folding arms] Serve hot, garnished with chopped fresh parsley or chives, if you're not a complete muppet.
There you have it, a bloody brilliant gluten-free recipe that'll impress even the most discerning diners. Now, stop messing around and get back in the kitchen to cook! And, for the love of all that's holy, don't you dare serve this with a side of ketchup!