This year, gluten-free dishes included a lemon-oregano shrimp with schug and feta—a lemony-herbal romp served over rice livened up with dried apricots. (Adding dried fruit to liven up rice is a favored trick by Green Chef, one I might plan to add to my normal cooking routines.) The American-fished shrimp were plump and hearty, with no briny fishiness.
Yemeni schug remains one of my favorite condiments in existence, though this version could have been spicier. And the rice could have been more plentiful, perhaps. But these are small quibbles on a light, bright meal with lovely layers of flavor from herbal schug to toasted cauliflower and kale…
Read the full article at WIRED.COM