The Recipe:

Chef Stephanie Izard's Gluten-free Scallion Pancakes with Shrimp


By:  Ari  Bendersky  Abe's Market Contributor  August 14th, 2014

We asked Chicago chef Stephanie Izard, who owns the Girl & The Goat and Little Goat restaurants on the super hot Randolph Street restaurant row, to create a unique recipe using Bob's Red Mill quinoa flour. She created a gluten-free scallion pancake that also incorporates rice flour that can be used for a savory breakfast, topped with grilled shrimp and arugula for a delicious dinner or even to hold small appetizers at a dinner party. After sending it over, we chatted with Izard to find out what she thought of working with quinoa flour and any tips for the home chef making this easy and delicious dish.

Stephanie Izard's Gluten-free Scallion Pancake with Shrimp Recipe

Yield: 4 servings

Ingredients:

Instructions:
  1. Whisk together flours, water, fish sauce and soy. This is your pancake batter. On the side, beat eggs.
  2. In a non-stick pan over medium heat add a small amount of oil and a handful of scallions. Allow scallions to cook for one minute and add enough pancake batter to cover the bottom of the pan, but not too much to be super thick. Drizzle some egg over the middle of the pancake. Let pancake cook 3-4 minutes then carefully flip. Let pancake cook another few minutes, until middle is fully cooked through. Remove from pan and cut into slices.
  3. Serve your pancake with fresh shrimp and a small salad for a delicious and healthy Asian inspired lunch!


Q&A With Stephanie Izard on Bob's Red Mill Quinoa Flour

Abe's Market: What attracted you to quinoa flour?
Stephanie Izard: With a lot of flours you don't taste what it's made of, but this has that fun earthy quality of quinoa. And people get excited to be healthy and I wanted to play with it.

Abe's: Did it present any challenges?
Izard: Yeah I think because it has so much flavor, putting it in something instead of flour isn't the way to approach it. You have to think about it as an ingredient. We celebrated the flavor.

Abe's: Why did you add rice flour?
Izard: The rice flour was to mellow out the flavor a little. Rice flour is nice and pure and lets the quinoa flavor come through, but not too in your face.

Abe's: How was working with it versus wheat-based flour or all-purpose flour?
Izard: People try to throw in a gluten-free substitute they think you can use in place of flour. It doesn't always work that way. This is the first time we ever used quinoa flour so it was nice to play around with it. It's a nice alternative with a nice texture.

Abe's: What else besides shrimp would you serve these with?
Izard: If you have BBQ pork or chicken you can shred little bits. It's a blank canvas for some leftover meat or some stir-fry. You can use it as a hors d'oeuvre for things you'd put in a lettuce wrap.

 

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Ari Bendersky

Abe's Market Contributor

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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