Creole Shrimp

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Creole Shrimp! The guy who invented the crockpot is a genius, in my opinion. Think about it. You throw everything into a slow cooker, give it a stir, plop on the lid, and come back later to mouthwatering aromas that can make your stomach growl. Some are what I refer to as “One Dish Wonders”. Others are transformed into lip-smacking sensations when combined with simple sides. Read on to see what I mean.

CREOLE SHRIMP

Ingredients:

2 tablespoons olive oil

1/2 cup green peppers, diced

1/2 cup sweet onions, chopped

1/2 cup celery, chopped

1 teaspoon chili powder

28-ounce can Roma tomatoes with bay leaf

1 tablespoon sriracha sauce

1 tablespoon Worcestershire sauce

1 teaspoon vinegar

1 teaspoon sea salt

1/2 teaspoon black pepper

1 pound precooked shrimp, peeled, deveined, and tails removed

1 tablespoon butter

1/2 teaspoon seasoned salt

1/2 teaspoon dill weed

1/8 teaspoon red pepper flakes

Green onions for garnish

Instructions:

In a large skillet, warm olive oil over medium heat. Sauté green peppers, sweet onions, and chopped celery. Cook 5 minutes until softened. Add chili powder. Sauté until caramelized, 2-3 minutes longer. Remove from heat. Transfer to crockpot, set on High setting. Cut up Roma tomatoes. Transfer tomatoes and sauce to crockpot. Add sriracha sauce, Worcestershire sauce, vinegar, sea salt, and black pepper. Stir. Replace lid and cook for three hours. After that time, warm butter in a large skillet over medium-low heat. Sauté shrimp, sprinkled with seasoned salt, dill weed, and red pepper flakes. Turn once. Remove from heat. Transfer sautéed shrimp to slow-cooked tomato sauce. Cook five minutes longer. Serve over steamed rice. Garnish with green onion snips.

Ramen Noodle Shrimp and Egg

What’s Cooking in Gail’s Kitchen? Equal Measures: Ramen Noodle Shrimp and Egg! So often, in college, a regular diet may consist of ramen noodles in lieu of the standardized meal plan. I remember buying ramen noodles by the case for my son during his freshman and sophomore years. Sure, it stretches the budget for other essentials, but in the long run if you can ditch the salt-laden seasoning packet and add a few veggies, it’ll hike the nutritional value with a burst of flavor as well. Try sautéed shrimp and leeks. (Frozen vegetables are also a cheap option because a little goes a long way.) Add red pepper flakes for spice and toasted sesame seeds for crunch. It transforms the dish into a main course meal.

RAMEN NOODLE SHRIMP AND EGG

Ingredients:

6-10 frozen precooked jumbo shrimp, thawed

2 tablespoons olive oil, divided

1/8 teaspoon seasoned salt

1/8 teaspoon red pepper flakes

1/8 teaspoon black pepper

2 garlic cloves, minced

1 teaspoon ginger, minced

1/2 cup leeks, sliced

6 cups low-sodium chicken broth

1 package ramen noodles, discard seasoning packet

2 eggs, soft-boiled and cut in half

1 teaspoon toasted sesame seeds

Sesame oil, to taste

Garlic and onion chives, for garnish

Instructions:

Warm one tablespoon olive oil in a skillet over medium heat. Add jumbo shrimp. Sprinkle with seasoned salt, red pepper flakes, and black pepper. Turn to coat both sides. Sauté shrimp 1-2 minutes. Remove from heat and drain on paper towels. Warm one more tablespoon olive oil in skillet. Add minced garlic, minced ginger, and sliced leeks. Stir for one minute. Add chicken broth. Bring to a simmer. Cover and cook for 10 minutes. Add ramen noodles. Using a fork, break noodles apart after 2 minutes. When done, transfer noodles to two soup bowls. Divide the broth mixture between them. Add sautéed shrimp and sift-boiled eggs. Sprinkle with toasted sesame seeds. Drizzle with sesame oil. Garnish with garlic and onion chives. Serve immediately.

Firecracker Shrimp

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Firecracker Shrimp! Celebrations bring people together to share joy, laughter, and fond memories. They can be as elaborate as milestone birthdays and anniversaries or as simple as two friends supporting each other. Whatever the reason, emotions are involved to experience peace, harmony, and rapport. Hence, the explosion of bold flavors for shrimp-lovers everywhere. Let your celebrations include food that says “Wow! I’m really glad to see you.”

FIRECRACKER SHRIMP

Ingredients:

1 pound frozen jumbo shrimp, pre-cooked and thawed

1/2 cup cornstarch

1/4 cup cornmeal

1/2 teaspoon sea salt

1/8 teaspoon black pepper

2 eggs, beaten

1/4 cup vegetable oil

1/2 cup natural honey

2 tablespoons orange juice

1 tablespoon soy sauce

1/2 teaspoon garlic powder

1 tablespoon chili paste

1/4 teaspoon ground ginger

1 green onion, snipped

1 teaspoon toasted sesame seeds

Instructions:

Combine cornstarch, cornmeal, sea salt, and black pepper in a shallow dish. Place beaten eggs in a separate shallow dish. Coat shrimp in dry breading, one at a time. Dredge coated shrimp into beaten eggs, covering both sides. Heat vegetable oil in an iron skillet on medium-high heat. Add coated shrimp to pan; do not crowd. Cook until golden brown, approximately 1-2 minutes per side. Transfer to a paper towel-lined plate. Repeat until all shrimp is pan-fried. To make glaze, combine natural honey, orange juice, soy sauce, garlic powder, chili paste, and ground ginger. Bring to a boil. Reduce to Simmer for 2 minutes until thickened, stirring often. Drizzle honey mixture over pan-fried shrimp or use as a dipping sauce. Garnish with green onion snips and toasted sesame seeds. Serve immediately.

Shrimp-Cargot

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Shrimp-Cargot! Not everyone is a fan of the traditional escargot, especially when you mention the word “snails”. By substituting today’s version of that classic French dish with shrimp, it appeals to a more conservative palate. Not only will it satisfy the shrimp-lover in your family, but it’s a little easier on the pocketbook as well. Face it, shrimp is readily available and pretty economical. Combine it with gooey melted cheese and it can make children finish their chores or hypnotize a husband into tackling that “Honey-Do List”. Hurray for shrimp!

SHRIMP-CARGOT

Ingredients:

12 frozen precooked shrimp, thawed

1 tablespoon olive oil

2 tablespoons butter

1/4 teaspoon garlic powder

1 teaspoon seafood spice blend

1/8 teaspoon red pepper flakes

Sea salt and pepper, to taste

1/4 cup dry white wine

1 cup Havarti cheese with dill, shaved

Garnish with fresh chives

Instructions:

Preheat oven to 350°. In a large skillet over medium heat, add olive oil and butter. Do not scorch. Transfer shrimp to skillet in a single layer. Sprinkle with garlic powder, seafood spice blend, red pepper flakes, sea salt, and pepper. Brown shrimp 1 minute, turn and brown 1 minute longer. Add white wine, scraping brown bits from the bottom of the pan. Remove from heat. Transfer mixture to a shallow ovenproof dish. Cover shrimp with shaved Havarti cheese. Bake 15-20 minutes until hot and cheese is melted. Remove from oven. Garnish with fresh chives. Serve with crusty bread or toast points.

Laishley Crab House in Punta Gorda, Florida

Dining Outside the Home: Laishley Crab House in Punta Gorda, Florida. For a jaw-dropping view of the waterfront from the open air upper deck, either grab a seat at the wraparound bar or reserve a table instead. Laishley Crab House has a menu that offers everything from incredible seafood and sushi bowls to unique sandwiches, garden salads, roasted chicken, and grilled steak. But way more than that. The freshly baked bread is so warm, butter spreads across it like liquid gold. Try not to gorge yourself because dinner is worth the wait. Sip on a crafted cocktail; notice the way vehicles crisscross on the parallel bridges in the distance as motorboats cut through the flowing waters of the Peace River below. Make dining a total experience worth remembering. Life is good at Laishley Crab House, especially if you save room for dessert.

El Toreo Mexican Restaurant in Valdosta, Georgia

Dining Outside the Home: El Toreo Mexican Restaurant in Valdosta, Georgia! You know you’ve hit the jackpot when it’s BOGO on a Saturday night. That translates to buy one margarita, get one free, no matter what brand of tequila you choose. A nice Mexican tequila that is 100% pure de agave goes down smooth and perfect. The cocktail was crisp and citrusy from a squeeze of fresh lime, rather than green and sugar-laden. Perhaps that’s their secret. Being in the mood for a salad did not disappoint. The Grilled Shrimp Salad was, without a doubt, the best I’ve ever had. There must have been at least a dozen perfectly-seasoned grilled shrimp served in a crispy flour tortilla shell. Refried beans, shredded lettuce, chopped tomato, sliced avocado, cheese and sour cream turned this simple salad into a meal-in-a-bowl. Our waitress, Jasmin, was very accommodating in meeting our needs. Great food is a must, but customer service makes it memorable.

Overstuffed Pineapple Boat

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Overstuffed Pineapple Boat! If you’re looking for the WOW-factor for the next social gathering, bookmark this recipe for a standing ovation. It’s that good! Not only does it satisfy the meat and seafood lover in all of us, it also has “healthy” written all over it. You gotta admit, the pineapple presentation is a show-stopper. And the best part is, with a little planning, anyone can pull it off.

OVERSTUFFED PINEAPPLE BOAT

Ingredients:

1 whole ripe pineapple

1 pound frozen cooked shrimp; thawed, tails removed

1-2 tablespoons olive oil

1 teaspoon Chesapeake Bay Style seafood seasoning

1/4 teaspoon dill

1 tablespoon lime juice

1/4 cup butter

1 cup instant rice, brown or white

1 1/2 cups fine home style noodles

10-ounce can chunk chicken breast, drained

14-ounce chicken broth

4 green onions, chopped

8-ounce can of slivered water chestnuts, drained

1 tablespoon sesame seeds

1 tablespoon crushed red pepper flakes

1/4 cup soybean seasoning sauce

Instructions:

Cut pineapple lengthwise; cut around the inside, following the edge to create a “boat”. Do not pierce the underside. Cut the pineapple flesh into chunks. Scoop out and place in a bowl. Set pineapple aside. In a deep skillet, warm olive oil over medium heat. Add seafood seasoning, dill, and lime juice. Cook 1-2 minutes, turning once. Remove sautéed shrimp and place on paper towel-lined plate. Melt butter in the same skillet. Do not burn. Add white rice and thin noodles. Coat well. Cook them over medium heat 3-5 minutes, turning often until golden brown. Stir in chicken broth and chicken chunks. Cover. Simmer 15 minutes until all liquid is absorbed. Add chopped green onion with tops, water chestnuts, sesame seeds, red pepper flakes, and soybean seasoning sauce. Mix well. Gently fold in sautéed shrimp and pineapple chunks, to taste. Refrigerate leftover pineapple in a covered container. Fill pineapple boats. Serve on platters. Garnish with cilantro leaf.

Island Coconut Shrimp

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Island Coconut Shrimp! After making this popular seafood appetizer at home, I realized what a bargain it was to do it myself. No more puny orders of 4 or 5 shrimp to share like when we go to a restaurant. lol. I’m sure my husband appreciates that little detail. Every ingredient was already on hand in my kitchen, making it a breeze. If you’re a shrimp-lover, like I am, put this recipe in your file entitled, “My Favorites!”

ISLAND COCONUT SHRIMP

Ingredients:

1 pound frozen shrimp, thawed with tails on

1/3 cup coconut flour

1/2 teaspoon sea salt

1/2 teaspoon cracked black pepper

2 eggs, beaten

1/2 cup Panko bread crumbs

1/2 cup shredded coconut, sweetened

Vegetable oil for frying

Jezebel Sauce for dipping*

Fresh Pineapple chunks

Instructions:

Combine coconut flour, sea salt, and cracked black pepper on a sheet of waxed paper. Set aside. In a shallow dish, beat the eggs until blended. Set aside. In a bowl, mix together Panko bread crumbs and shredded coconut. Set aside. Working one at a time, dust the shrimp with the flour mixture. Dip the flour-coated shrimp in the egg batter, then dredge it in the coconut mixture. Coat well. Place the shrimp on a platter. Repeat until all shrimp have been breaded. Using an iron skillet, add enough vegetable oil to cover the entire bottom of the pan. Heat oil on medium heat. Working in batches if 5-6 shrimp, fry the coconut shrimp 2 minutes per side until golden brown. Watch carefully. Remove shrimp and place on a paper towel-lined platter. Repeat until all shrimp have been fried. Serve on skewers with Jezebel Sauce* and pineapple chunks.

*Follow the link for this tasty Jezebel Sauce.

https://snapshotsincursive.com/2017/03/30

Mexican Shrimp Cocktail

Experience the Holidays: Mexican Shrimp Cocktail! One bite, one little taste, will leave you wondering how you didn’t know about this version of an old classic. So what’s the difference, you ask. Actually, quite a bit. But I’m not gonna lie to you. If you’ve been following my blog, you can often see there’s a method to my madness. One recipe can be a critical ingredient to another dish. Like today. Recently I featured Jalisco Pico de Gallo. I’m gonna tell you it is a key ingredient in my Mexican Shrimp Cocktail, slightly tweaked. On the upside, it makes preparation a snap. Read on and you’ll see what I mean.

MEXICAN SHRIMP COCKTAIL

1 1/2 cups Jalisco Pico de Gallo*

1/2 cup Clamato Tomato Cocktail**

1/2 cup ketchup

1 pound jumbo shrimp, precooked but chilled

1 avocado, cut into medium chunks

Fresh cilantro, for garnish

Instructions:

In a bowl, combine Jalisco Pico de Gallo, Clamato Tomato Cocktail, and ketchup. Mix well. Take at least half the shrimp, discard tails, and cut into chunks. Add the shrimp chunks to the sauce mixture. The remaining whole shrimp will be used for dipping. Gently fold in avocado chunks. To serve, divide shrimp cocktail into parfait glasses. Arrange whole shrimp on the edge of the glass. Garnish with fresh cilantro.

*Follow the link for recipe.

http://Snapshotsincursive.com/2019/11/15

**I receive no recompense for mentioning this product.