When Shrimp Met Avocado

May's Cooking Light magazine

featured the most mouth watering picture yet,

Shrimp Cobb Salad.

I instantly knew we had to try it!

The recipe was like one part home (Cali)

and one part seafood heaven.

I knew that with ingredients like these

nothing but pure delight could come out of the kitchen.

 The cooked shrimp were a spectacular palate
for both the flavors of the bacon and paprika.

 All the ingredients were easy to prepare and assemble together.
The mustard lemon vinaigrette was simple to make and very flavorful.

No matter how you set up your salad,
you will get a whole lot of flavors.

Preferring a separatist approach
(this way nothing distracts from the shrimp and avocado flavors).

 

And a mixed approach for the flavor adventurer.

And again,
Shrimp Cobb Salad from Cooking Light

Notes:
Avocados are difficult to pick but
an excellent way to do it is to make sure
the avocado is not too soft,
a firmer avocado is preferable.
Once you get home,
place the avocado in a paper bag
on top of the fridge.
Check on it in the next couple of days.
You will know when it's ready,
when the skin has a slight give.

O My, Sui Mei!

Make sure to wrap the sui mei extra tightly.

Try not to over stuff the sui mei,
so that they will not fall apart while steaming.

 We learned that it is important to place each sui mei an inch apart
or else they will stick together.

Although the recipe says to add an inch of water when steaming,

we found that if you add more than a 1/4 inch of water that
the bottom level sui mei will become soggy while being steamed.

Make sure to wear protective gear when removing the lid!

These  tasty dumplings go great with soy sauce
and Sambal Oelek, Ground Fresh Chili Paste.

Shrimp and Mushroom Sui Mei from Cooking Light

Notes:

If you are having a hard time finding Gyoza skins,
pot sticker wrappers can be used instead.
Baby Bella mushrooms can also replace the Crimini mushrooms.
Also, make sure to line the steamers with enough
Napa (Chinese Cabbage) or else the sui mei will stick to the wood.
Overall, if you are craving some quick dim sum
this is definitely the way to go!

Mumbo a Gumbo!

Shrimp and Sausage Gumbo Recipe from Coastal Living

Notes:
Steeping the shrimp shells in the chicken broth infuses
wonderful flavors in the overall stew.
This dish seemed to be less spicy and more flavorful the second day.
Depending on the sausage and hot sauce used
this dish can be very spicy;
Sriracha Hot Sauce gave this dish a great flavor twist and spiciness.