shrimp

Jambalaya with Garlic Mussels

What’s Cooking in Gail’s Kitchen? All the Buzz: Jambalaya with Garlic Mussels! Traditional Flavor, Deep South flavor, intense flavor. Your mouth will thank me. Everything you need for dinner is in this hearty dish. All you want to add is your favorite jazz music to feel the unique culture and staple food of New Orleans. For the seafood lover as well as those who crave veggies, try something a little different this week when you hanker after a taste of Louisiana. “Laissez les bon temps rouler.” (Let the good times roll.)

JAMBALAYA WITH GARLIC MUSSELS

Ingredients:

1/4 cup butter

1 1/2 cup egg noodles

1 cup minute brown rice

1/3 cup onion, chopped

15 ounce can chicken broth

8 ounce can diced tomatoes and green chiles, with sauce

1 cup okra, frozen

1 tablespoon soy sauce

1 tablespoon fish sauce

1/2 teaspoon crushed red pepper flakes

1/4 pound kielbasa sausage, pre-cooked

1/4 pound shrimp, pre-cooked

1 pound mussels in tomato garlic sauce, frozen

Instructions:

Melt butter in large skillet on low-medium heat. Add egg noodles, instant brown rice, and chopped onion. Stir to coat well; brown to a golden color but avoid burning. Add chicken broth, diced tomatoes and green chiles with sauce. Cover and simmer for 15 minutes. Meanwhile cook okra in microwave for 2 minutes, together with soy sauce, fish sauce, and red pepper flakes. Set aside. Heat shrimp and sausage. Set aside. In a saucepan, heat mussels on high for 4 minutes; reduce and simmer 3 minutes longer, stirring occasionally. When rice blend is cooked, add okra mixture to large skillet. Add sausage and shrimp to large skillet. Toss gently to blend. Serve jambalaya with mussels and sauce in a bowl.

Asparagus Shrimp Linguine

What’s Cooking in Gail’s Kitchen? All the Buzz: Asparagus Shrimp Linguine! Whether you scour the ditches and railroad tracks, visit the local Farmers Market, or drop by your favorite grocers, the growing season of asparagus is upon us. Now is the time to take full advantage of its abundance. Look for signs of firm, tight buds for tender morsels. The delicate purplish tips are the best of the stalk. Indulge thy self. Permission granted.

ASPARAGUS SHRIMP LINGUINE

Ingredients:

3 ounces lemon pepper linguine

1/4 teaspoon sea salt

2 tablespoons lemon olive oil

1/2 pound shrimp, precooked

8-10 asparagus spears, cut-up

8 cherry tomatoes, cut in half

1/4 teaspoon seasoned salt

1/8 teaspoon red pepper flakes

1/8 teaspoon herb and garlic seasoning

1/4 teaspoon marjoram

1/4 teaspoon basil

1 tablespoon nonpareil capers

1/4 cup Parmesan cheese, shaved

Instructions:

Cook lemon pepper pasta with sea salt according to package directions. Drain. Set aside. In a large saucepan, heat lemon olive oil on medium. Add shrimp, asparagus, and tomatoes. Sprinkle with seasoned salt, red pepper flakes, herb and garlic seasoning, marjoram, and basil. Fry shrimp and vegetables until crisp and tender, 4-5 minutes. Add linguine and cook until heated through. Swirl to toss gently. Sprinkle with Parmesan cheese shavings. Garnish with capers.

Miguel’s Cocina in Old Town San Diego, California

Dining Outside the Home: Miguel’s Cocina in Old Town San Diego, California. When the menu captures the true spirit of Mexico, north of the border, it boasts of Miguel’s Signature Fajitas. What makes it so special, you wonder. Pay attention: Skirt steak and chicken topped with bacon-wrapped jumbo shrimp stuffed with Monterey Jack cheese and sliced poblano. ¡Ay, caramba! Now, you’re talking. Better order a hand-shaken margarita to wash things down. Look around. Handmade tortillas, crispy chips dredged between bowls of jalapeño white sauce and chunky tomato-fresh salsa. Is it any wonder if feels like a party?

Hell’s Kitchen in Las Vegas, Nevada

Dining Outside the Home: Hell’s Kitchen in Las Vegas, Nevada When it’s hot outside in Vegas, crank up the heat even more at Hell’s Kitchen with smoky cocktails and iced shrimp cocktail. The world-renowned celebrity chef, Gordon Ramsay, recreated the infamous studio set from the television show. Prepare to be amazed. The sleek contemporary restaurant also landed a view overlooking the Las Vegas Strip. But forget all that. Come to Hell’s Kitchen for the outstanding food, extraordinary cocktails, and the dining ambiance. Take your time. The Beef Wellington is unsurpassed, which is the reason for the HK Signature Prix Fixe Menu. The final culmination of a fabulous meal would be the Sticky Toffee Pudding. Don’t forget the coffee.

Trevi Italian Restaurant in Las Vegas, Nevada

Dining Outside the Home: Trevi Italian Restaurant in Las Vegas, Nevada. At the foot of a Romanesque fountain, so close you can hear the water splashing against the marble, tables for two make dining cozy on an indoor patio at Trevi Italian Restaurant. Feel free to take your time with a signature cocktail and tantalizingly delicious appetizer. Might I suggest the Jumbo Shrimp Cocktail. Grab one by the tail, swirl it in the tangy sauce, and then take a bite of the thick juicy flesh. Repeat. Finally, pinch the top and bottom of the shell until it cracks. The tail meat easily slides out so you can pierce it with a fork and slather it in more cocktail sauce. That’s amore.

Coconut’s Fish Café in Kapaa, Kauai

Dining Outside the Home: Coconut’s Fish Café in Kapaa, Kauai. Anyone who likes coconut shrimp will absolutely flip over this Happy Hour appetizer: Half price Coconut Shrimp with a fiery sweet chili pineapple dipping sauce. A generous portion count of six batter fried fan-tailed shrimp is enough to share or make a substantial meal for one. Don’t judge me. Another winner is the Ahi Poke: raw tuna chunks marinated in soy, garlic, and green onions. Try not to drool. Long story short, if you like to save money and don’t mind a late lunch or early supper, spend more time at the beach and then head over to Coconut’s Fish Café for a great taste of seafood.

The Garden Grille at Wailua Bay in Kapaa, Kauai

Dining Outside the Home: The Garden Grille at Wailua Bay in Kapaa, Kauai. “Hang Loose” in an open-air setting with the Pacific Ocean as a scenic backdrop. Life doesn’t get any better than this. Go Hawaiian with traditional long grain rice topped with succulent grilled shrimp. These are foods that are healthy but filling. Consider it lesson one to ease into island life. Never mind the speckled wild chicken that fluttered out of reach from the cocktail waitress. It practically teased her into playing a game of “Tag”. Later on, after eating, meander down to the bay to dip your toes in the sand.

The Lanai Restaurant and Bar in Koloa, Kauai

Dining Outside the Home: The Lanai Restaurant And Bar in Koloa, Kauai. Avocado croquettes, sweet watermelon salad, crunchy sea salt macadamia nuts, grilled shrimp. If you strive for healthy options, local ingredients, and aloha flavor, rest easy at The Lanai. Escape to the garden isle where open-air ambience meets great tasting food. People-watching is a bonus, especially among gentle sea breezes. Adjacent to a gourmet market makes it a plus for top-notch quality. Take it slow, savor each bite. Then think about the next time you plan to come back.

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.