Chilean

Wild Chilean Shrimp Stuffing

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Wild Chilean Shrimp Stuffing! You’re probably wondering what is so special about Wild Chilean Shrimp. First of all, it is a cold water shrimp, rich in nutrients, caught wild along a small band of Chile. These shrimp contain no additives, making them a simple sustainable seafood option. The quality tastes better knowing each shrimp is hand peeled. The difference, you wonder? Here again the sweet briny flavor of the sea comes out in every bite. As the shrimp is cooked, it retains its flavor, color, and texture. With any product, tasting is believing. Perhaps the next time you spot these ocean treasures, you’ll pick up a bag. Discover how shrimp-ly wonderful they are. 

WILD CHILEAN SHRIMP STUFFING

Ingredients:

6 tablespoons butter, cubed

1 onion, finely chopped

1/4 cup celery, chopped

1/4 cup green pepper, chopped

12 ounces Wild Chilean Shrimp, fully cooked, peeled, deveined, and tail off

1/4 cup beef broth

1 teaspoon pimentos, drained and diced

1 teaspoon Worcestershire sauce

1/2 teaspoon dill weed

1/2 teaspoon chives, minced

1/8 teaspoon sea salt

1/8 teaspoon cayenne pepper 

1 1/2 cups soft bread crumbs

Instructions:

Preheat oven to 350°. Grease a one-quart casserole dish with nonstick oil. Set aside. In a large skillet over medium-high heat, warm butter. Add finely chopped onions, chopped celery, and chopped green pepper. Sauté until tender. Add wild Chilean shrimp; heat through. Add beef broth, diced pimentos, Worcestershire sauce, dill weed, minced chives, sea salt, and cayenne pepper. Stir occasionally to heat through. Remove from heat. Fold in soft bread crumbs. Transfer stuffing to the prepared casserole dish. Bake uncovered 20 minutes. Serve warm. 

Lemon Butter Chilean Sea Bass

What’s Cooking in Gail’s Kitchen? Bright Ideas: Lemon Butter Chilean Sea Bass! Anyone, besides me, a fan of butter on seafood? Lobster. Crab Legs. Chilean Sea Bass. Shrimp. Scallops. You name it…if the seafood is slightly sweet, mild in flavor, moist and tender, or flaky yet firm, I practically kick everything else to the curb in favor of rich and decadent seafood. Now that I live in Florida, I can stretch my palate a bit with fresh seafood harvested or caught off the coastline. Not only does it support local fishermen, it also puts me in touch with seafood retail markets that thrive on this economy. And, yes, I’m spoiled. Some of the vendors even come directly to my community on a weekly basis. I see more fish in my future.

LEMON BUTTER CHILEAN SEA BASS

Ingredients:

2 8-ounce Chilean Sea Bass fillets

1/4 cup salted butter

1/8 teaspoon garlic powder

1/8 teaspoon parsley flakes

Juice of fresh 1/2 lemon

Instructions:

Preheat gas grill to 400°. Form a piece of aluminum foil into a baking sheet to accommodate the fillets. Be sure to raise the sides to contain the buttery juices. Spray foil with nonstick oil. Set aside. In a microwave-safe dish, warm the salted butter. Add garlic powder, parsley flakes, and lemon juice. Gently whisk. Wash Chilean sea bass fillets; pat dry with a paper towel. Before placing the fillets on the foil, brush both sides with melted lemon butter. Save the extra butter mixture for serving. Grill the Chilean Sea Bass for 5-6 minutes with the lid closed to maintain the internal temperature. Turn the grilled sea bass and repeat cooking time 5-6 minutes longer for even grilling. Brush with remaining butter mixture. Serve immediately.

Wild Chilean Shrimp Stuffing

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Wild Chilean Shrimp Stuffing! You’re probably wondering what is so special about Wild Chilean Shrimp. First of all, it is a cold water shrimp, rich in nutrients, caught wild along a small band of Chile. These shrimp contain no additives, making them a simple sustainable seafood option. The quality tastes better knowing each shrimp is hand peeled. The difference, you wonder? Here again the sweet briny flavor of the sea comes out in every bite. As the shrimp is cooked, it retains its flavor, color, and texture. With any product, tasting is believing. Perhaps the next time you spot these ocean treasures, you’ll pick up a bag. Discover how shrimp-ly wonderful they are.

WILD CHILEAN SHRIMP STUFFING

Ingredients:

6 tablespoons butter, cubed

1 onion, finely chopped

1/4 cup celery, chopped

1/4 cup green pepper, chopped

12 ounces Wild Chilean Shrimp, fully cooked, peeled, deveined, and tail off

1/4 cup beef broth

1 teaspoon pimentos, drained and diced

1 teaspoon Worcestershire sauce

1/2 teaspoon dill weed

1/2 teaspoon chives, minced

1/8 teaspoon sea salt

1/8 teaspoon cayenne pepper

1 1/2 cups soft bread crumbs

Instructions:

Preheat oven to 350°. Grease a one-quart casserole dish with nonstick oil. Set aside. In a large skillet over medium-high heat, warm butter. Add finely chopped onions, chopped celery, and chopped green pepper. Sauté until tender. Add wild Chilean shrimp; heat through. Add beef broth, diced pimentos, Worcestershire sauce, dill weed, minced chives, sea salt, and cayenne pepper. Stir occasionally to heat through. Remove from heat. Fold in soft bread crumbs. Transfer stuffing to the prepared casserole dish. Bake uncovered 20 minutes. Serve warm.

Lemon Butter Chilean Sea Bass

What’s Cooking in Gail’s Kitchen? Bright Ideas: Lemon Butter Chilean Sea Bass! Anyone, besides me, a fan of butter on seafood? Lobster. Crab Legs. Chilean Sea Bass. Shrimp. Scallops. You name it…if the seafood is slightly sweet, mild in flavor, moist and tender, or flaky yet firm, I practically kick everything else to the curb in favor of rich and decadent seafood. Now that I live in Florida, I can stretch my palate a bit with fresh seafood harvested or caught off the coastline. Not only does it support local fishermen, it also puts me in touch with seafood retail markets that thrive on this economy. And, yes, I’m spoiled. Some of the vendors even come directly to my community on a weekly basis. I see more fish in my future.

LEMON BUTTER CHILEAN SEA BASS

Ingredients:

2 8-ounce Chilean Sea Bass fillets

1/4 cup salted butter

1/8 teaspoon garlic powder

1/8 teaspoon parsley flakes

Juice of fresh 1/2 lemon

Instructions:

Preheat gas grill to 400°. Form a piece of aluminum foil into a baking sheet to accommodate the fillets. Be sure to raise the sides to contain the buttery juices. Spray foil with nonstick oil. Set aside. In a microwave-safe dish, warm the salted butter. Add garlic powder, parsley flakes, and lemon juice. Gently whisk. Wash Chilean sea bass fillets; pat dry with a paper towel. Before placing the fillets on the foil, brush both sides with melted lemon butter. Save the extra butter mixture for serving. Grill the Chilean Sea Bass for 5-6 minutes with the lid closed to maintain the internal temperature. Turn the grilled sea bass and repeat cooking time 5-6 minutes longer for even grilling. Brush with remaining butter mixture. Serve immediately.

Deep Lagoon Seafood in Naples, Florida

Dining Outside the Home: Deep Lagoon Seafood in Naples, Florida! What is “Real Florida”, you wonder. Ummm, good seafood. Whenever a restaurant is crowded, we default to a seat at the bar. Rule Number #1, the drinks come faster and Rule Number # 2, you can order food from the menu. Here’s another secret, bar space at most restaurants has become de facto dining. Singles love it, couples are intrigued, and bartenders become your new best friend. That was our first experience at Deep Lagoon. No matter how rushed and harried a bartender may appear, grabbing a drink is easy, ordering a snack is fun, but eating a full dinner is elation. The guy on the stool next to you attests that the Chilean Sea Bass is phenomenal. “You should get it.”, he says. Decision made. Grilled asparagus comes with it; like icing on a cake. Be friendly, but not over eager and you’ll create memories that are worth writing about.

Dining Outside the Home: Trevi in Las Vegas, Nevada

Dining Outside the Home: Trevi in Las Vegas, Nevada! There’s something about having dinner on an outdoor patio at the edge of “The Fountain of the Gods” in Caesars Palace. The romantic atmosphere makes everything taste better, which isn’t really a far stretch of the imagination. Classic and Italian dishes are superbly prepared with artistic expression. This is called “attention to detail”. The Roasted Chilean Sea Bass was so buttery and rich it practically melts in your mouth. Take time to enjoy the food, the way Italians do. Soak up the ambience. Order Illy blend espresso at the end of the meal, along with an incredible dessert worthy of sharing. Remember, this is Date Night, and it’s worth it.