Gator Bites with Homemade Remoulade Sauce

Photo by Mrs. Scales

Oh my word...  Alligator is probably one of my favorite meats.  Seasoned, fried up and dipped in remoulade - DELISH.  ...and surprisingly simple.

Easy peasy.  

• Lightly season your bite size gator tail meat with Tony Chahere's Creole Seasoning (or Old Bay) 
•  toss meat in some Zatarain's Fish Fri.  
• Deep fry until golden brown.  

For a dipping sauce you can use ranch or a creole remoulade sauce.  I homemade the one in the picture but I honestly don't remember what all I put in it.   When I make it again I'll update this post.

Gator can't be bought in many parts of the country because its just not available and its a 'southern' thing being that alligators are specific to that region.  But lucky for you, alligator and other southern specialty meats can be bout at an only cajun grocer I've provided a link for you below.

Gator meat to be shipped can be bought here.

appetizer, seafood, snack, snacks, southern,

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Shrimp Scampi Linguini

 

Finally..the end of the work week ..I was ready for some comfort food!  I was also ready for seafood.  Seafood could easily be one of my favorite foods. love love love.  Being from Seattle fresh seafood was a constant.  Easliy attainable at any moment.  Oh I do so miss Pike Place Market.  Working downtown made it easy for me to pop over on my lunch, grab all the fresh seafood (seriously fresh.. like right out of the water .. Pike Place is right near the pier) that I could put in my work fridge and take home at the end of the day. 

 

 

I now live in Tennessee ... as you can imagine, this is nowhere near the ocean.  So Kroger seafood department it is.  It works.   I had some frozen shrimp on hand so I decided to cook up a Shrimp Scampi Linguini Pasta.  Glad I did.  It was flavorful and nice to curl up on the couch with while watching the newest Breaking Bad.  The boys loved it.  There were no leftovers. lol.  On to the recipe...

 

Shrimp Scampi Linguini



• 10 oz linguini pasta
• 4 tablespoons butter
• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 shallots (or half an onion), finely diced
• 2 cloves garlic, minced
• Pinch red pepper flakes, optional
• 1 pound shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• Juice of 1/2 lemon
• 1/4 cup finely chopped parsley leaves
• 1/2 cup shredded parmesan cheese
• Seasoning salt (I use Johnny's)
• Sprinkling of blackened Cajun seasoning (optional but yummy)
• Sprinkling of Garlic powder

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet or WOK , melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.

Season the shrimp with, pepper, seasoning salt, garlic powder, blackened seasoning; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside. 

Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, taste sauce, drain more of needed, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper, mix in a 1/4 cup shredded parmesan. Drizzle over a bit more olive oil and serve immediately. Garnish with more shredded parmesan and another sprinkling of seasoning salt.

 

 

Also try these great pasta dishes:

 

Chicken Scampi - Olive Garden's Copycat

 

Ramen Noodle Stir Fry 

 

 

dinner, italian, pasta, seafood,

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Jalapeno Cream Cheese Bacon Wrapped Shrimp (Low Carb)

Delicious for low carbers and non low carbers alike!  Bacon, jalapenos, cream cheese, shrimp..melt in your mouth.  Things like this make low carbing not bad at all :)


Serves 4-5 (2 skewers ea.)

Ingredients:

• 1.5 pounds of colossal shrimp, raw, de-veined, and shelled  (i used precooked, jumbo, deveined/shelled)
Believe me you don't want to use smaller shrimp!  
• Cream Cheese
• 3 jalapeno peppers
• 2 regular packages of bacon
You'll use a package and a half. Don't buy the nice thick cut kind, it will take too long to cook around the shrimp.
• skewers - soaked in water (dont soak in water if using the deep fry option)
• Optional: a light sprinkle of your favorite seasoning.

Directions:

Cut the tops off of the jalapenos, then cut in half lengthwise. Remove seeds with a spoon, then cut the halves into slivers.

Remove paper wrapper of bacon, leave on the plastic one, and take a sharp knife to cut packages of bacon in half.

Get ingredients together and ready for assembly.


Put a sliver of jalapeno down into the back side of the shrimp, where the vein has been removed.  

Put cream cheese over jalapeno.

Hold in place, and wrap with 1/2 piece of bacon. Secure by putting them on a skewer (4 per).  Or one toothpick each.

If using a gas grill, heat to high, then turn down to low. Grill until bacon is done to your preference. If using charcoal or wood, grill over warm coals.

If using oven, preheat 400.

If deep frying, 375.

Grill: about 10 minutes or until bacon is done.  (Has a definite grill flavor. Very good, very flavorful, can taste much of the cream cheese because alot melts out. )

Oven: 20 min or until bacon is done. (Took way longer than other methods but the cream cheese flavor stuck best.  Very good)

Deep Fry: 2 minutes or until bacon done.  (quickest method and tasty.  Couldn't taste cream cheese)
 
less than one carb!

 From the grill.  I used toothpicks instead of skewers.  I forgot to soak them first.  you can see the burnt toothpick.  Still delicious though.  

From the oven

appetizer, low carb, seafood, sides,

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Paella

 Omg, this smelled so good while cooking.  I expected it to be decent but I was pleasantly surprised to REALLY like it.  Hubs liked it too. 

 i used mussels this time instead of shrimp and I didn't use onion..even though i took a picture of it. lol.

First i cooked the pork chorizo because its important chorizo is cooked all the way through.

In a separate bowl i mixed the uncooked Spanish rice, chicken broth, olives and smoked paprika.  I didnt use roasted red peppers this time.. but I'm sure it would have made it look pretty.  While chorizo is cooking cut your chicken thighs to bite size pieces.

 Once the chorizo was done I added the bowl of other ingredients to the pan. Stir. Place chicken and rinsed  shrimp or mussels in the skillet.  Cover with lid or foil and cook for 30 min until rice is done.

Ingredients

1 box Spanish rice mix
1 1/2 cups chicken broth
6 peeled large shrimp (or mussels)
2 skinless chicken thighs
2 oz chorizo
1/4 cup pimento stuffed olives
1/4 cup roasted pepper strips (optional)
1/2 tsp smoked paprika
Olive oil
pepper

Directions
First cook your Chorizo in a large skillet add a little olive oil if the chorizo isn't producing any.. Combine 1 cup uncooked Spanish rice mix, 1 1/2 cups chicken broth, 6 peeled large shrimp, 2 skinless chicken thighs, 1/4 cup each pimiento-stuffed olives and roasted pepper strips, and 1/2 teaspoon smoked paprika cover with lid or seal the pan in foil. Cook over medium-high heat, 30 minutes. 

 Here are pictures of the same dish but made with shrimp instead of mussels

chicken, dinner, mexican, seafood,

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Simple Blackened Tilapia (foil baked)

Lay out some foil with your tilapia on it.

 Rub the olive oil all over both sides of your tilapia filet.

 the garlic too.  all over.

 A generous layer of blackening seasoning.  A little squeeze of lemon.  (optional, not pictured)

 Seal up the foil leaving space inside.

Cook for about 20 minutes.

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Ingredients

Tilapia Filet
Olive Oil
Minced Garlic
Blackened Seasoning
Lemon (optional)

On laid out foil, rub your filet with olive oil.  Then rub your filet with garlic. Cover your tilapia with a nice layer of Blackened seasoning.  A small squeeze of lemon.  Bake at 410 for about 20 minutes depending on the thickness of the tilapia

diet, dinner, fish, gluten free, healthy, low carb, seafood,

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Mrs. Scales' Foil Baked Salmon (Grill or Oven!)

I've been making salmon this way for years. I vary the seasonings a bit sometimes changing things up.  But recently I made it this way and my new husband who had never had my salmon says he wants it this way every time.  I tell him I change it up and he says no I want it exactly like last time. lol.  So the last FOUR times I've made salmon.. it had to be this way.

 

 

Gather your ingredients.  Minced Garlic.  Seafood Magic.  Paprika.  Seasoning salt (you can use Lawrey's or your choice of season salt.. I prefer Johnny's but its not available in most states). Butter (not pictured).  Lemon Juice (not pictured).  

*Note:  Blackening Seasoning can take the place of Johnny's, Paprika AND the Chef Paul's (this cuts down on ingredients and tastes just as good.)

 

Lay out foil - a big enough piece to wrap around the salmon leaving space between the Salmon and the top of the foil.

Spread your garlic generously on the salmon filet. Dust the salmon with your Seafood seasoning.  A little Paprika and a light dusting of seasoning salt.  A squirt of lemon juice over the top.

Put some sliced butter
 on the filet..

Bring foil up around the filet and seal.  I usually put this on a baking sheet or at least have a baking sheet under the it on the other rack.  That way if some butter sneaks out it doesn't get all over the oven.  It also makes it easier to pull out when done.

Bake for about 20 min or until opaque.  Time depends on the thickness of your filet.

Ingredients

• Salmon
• Butter
• Chef Paul Seafood Seasoning
• Johnny's Seasoning salt (or lawreys)
• juice of 1/2 lemon (about 1 tsp)
• 2 tablespoons minced garlic
• 2 pinches of paprika

*Note:  Blackening Seasoning can take the place of Johnny's, Paprika AND the Chef Pauls (this cuts down on ingredients and tastes just as good.

Instructions

1. Heat oven to 400 degrees.
2. Spread garlic over salmon.
3. Season with Seafood Seasoning, Johnny's, Paprika and Lemon.
4. Place slices of butter on filet (your choice how much)
5. Wrap the ends of the foil up around the salmon and seal shut. 
6. Bake for about 20 min or until opaque.  Time depends on the thickness of your filet.

dinner, fish, gluten free, low carb, seafood,

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Mrs. Scales' Steamed CRAB recipe (Yum)

Ok, you know that flavor that crab is supposed to have when you go to a fancy seafood restaurant?  And how that taste is somehow lacking when you go to an asian buffet or casino buffet for the all you can eat crab?  Of course it is still good because its all you can eat crab! lol.  But really.. it's missing that crab flavor.  It's because they only steam it..  Some people don't know that it is the "Crab Boil" that gives it that crabby flavor.  YUM.

Anywho, to get that flavor you pick up Crab Boil at your local grocery store.  I much prefer the pouches.. not the seasoning because that gets really MESSY.  The pouches are much easier.  Zatarain's is a really good brand but there are others you can try.  I love Old Bay's flavor but in Tennessee I've only been able to find the seasoning and not the pouch version.  And like I said, the seasoning is messy (but tasty)..

Yes, crab cooked with just Crab Boil is good BUT I concocted a recipe my husband and I just love..  maybe you won't but I wanted to share it just in case it blows your mind ;)  It gives such a YUMMY flavor.  My Hubs says its the best crab he has ever tasted.  :) 

In a pot add a couple inches of water (not an exact science as you'll see).  Plop in the pouch of crab boil.  Add about half of a 12 oz beer (can substitute white wine).  If you don't have a quite enough liquid in your pot I use chicken broth not more water.  Add 1 stick of butter (you can use half if you want).  Two big spoonfulls of minced garlic. Salt (a quick swirl from the big container).   Add a teaspoon of white vinegar for easier cracking.

Put the top on.  BOIL for about 8 minutes.  Remove from heat and let sit for 10 minutes.

Mrs. Scales' Decadent Steamed Crab
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1-3 lbs of Snow Crab
1 pouch Zatarain's Crab Boil
2 Inches of water
1 stick of butter (or 1/2 if you prefer)
6 oz of Beer (any kind)  (omit for Low Carb option)
2 heaping tablespoons of minced garlic (i love garlic, you can use more or less)
Dash of salt from the big container
Chicken Broth (as much as needed)
Cap full of white vinegar (to make the meat come out of the shell easier when cracking)

Boil 8 minutes, remove from heat and let sit 10 minutes.  Serve and enjoy.
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You can of course make this a full on boil adding shrimp, mussels, sausage, corn cob, etc. for a delicious meal.  but add those a couple minutes in because they don't need to cook as long as the crab. Except corn cob.. they would need to cook the whole time.

crab, dinner, low carb, quick, seafood, shellfish,

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