1. Felix’s Restaurant and Oyster Bar
My husband and I headed over to Felix’s Restaurant and Oyster Bar that is located on Iberville St one afternoon.
I asked the waitress if they had a “Gluten Free” menu. Although she said no, she pointed out many of the grilled items were GF.
Nevertheless, I ordered their Blackened Louisiana Alligator as an appetizer and their Blackened Gulf Shrimp for dinner.
Oh my goodness!! The Alligator was spectacular and the Shrimp was cooked to perfection! The Blackened spice was flavorful and not too over powering to the point that I over ate and waddled myself on out the door!!
It definitely isn’t the fanciest place around but the food was really tasty and the service was great. AND your meal was out quickly, so you didn’t have to wait forever and a day to eat your meal.
Anyhow, if I have time on my schedule, I may try and head back over to try something else out on their menu.
Felix’s Restaurant and Oyster Bar
739 Iberville St.
New Orleans, LA 70130
Call: (504) 522-4440
Sunday – Thursday: 11a -10p
Friday & Saturday: 11a – 11p
I wanted a nice salad for dinner last night. Basically I wanted something light and not so heavy for a meal and a salad sounded great for what I wanted. Of course I added shrimp and wanted a nice kick so I made a curry rub to season the shrimp with. Yep, my salad was perfect and the kids said they LOVED it as well!
Anyhow, all you want to do is sprinkle this rub onto shrimp, chicken or pork five minutes before grilling or sauteing to maximize your flavors and then go from there!!
I absolutely love shrimp and am always experimenting for dinner time. I also like curry so instead of doing a a Thai Shrimp Curry I decided to give Shrimp Scampi a kick and so glad I did!!
I love shrimp and I love stir fries, so why not combine the two in a recipe that can be made in 30 minutes or less.
I normally raid the fridge to see what I can throw in my stir fry since they are so versatile and you can pretty much use whatever veggie you have on hand. In this case I picked the last of the fresh beans from my garden and used up some organic carrots from the fridge.
While I was stir frying I made white rice since it only takes 25 minutes. If you want brown rice, the rice will take longer to cook than this stir fry recipe and you’ll have to start the rice at least 30 minutes before you start the actual stir fry. Nevertheless, you won’t be disappointed with the wonderful flavors of this dish.
I really need to go grocery shopping. All I could find in the freezer was a fillet of Swai, a fillet of Tilapia and and some Shrimp. So I decided to make a casserole of sorts. I just threw everything in the frying pan and have to say it came out quite tasty.
Shrimp and Fish Casserole
1 fillet swai
1 fillet of tilapia
1 cup jumbo shrimp, shells removed
1 tablespoon olive oil
1 small onion, thinly sliced
2 tsp garlic, minced
1/4 cup butter softened
1/2 tsp. salt
Dash of cracked pepper
1 small lemon, juiced
3/4 cup plain greek yogurt
1 tbsp. Dijon mustard
Cut fish into cubes. Saute onion in oil until tender. Add garlic and fish. Then add salt and pepper. Simmer for 10-20 minutes until tender and flaky.
Add lemon juice.
Add shrimp and cook until tender and pink.
Mix yogurt, butter and mustard together.Before serving, add sour cream mixture to shrimp and fish. Heat until hot. Sprinkle with parsley. Serve with rice.
I have a love affair with shrimp. It is my favorite seafood, yet I don’t get to eat it as much as I would love. Take me to a buffet and I am hoarding the peel and eat shrimp, LOL.
I wanted to do something different and decided to make fried shrimp with a Sweet Chili Sauce, but added garlic powder to the sauce originally by accident. Needless to say, the sauce came out really tasty even though I didn’t plan adding the garlic in the first place.
Gluten Free Fried Shrimp with a Garlicky Sweet Chili Sauce
- 1 cup vegetable oil, or more, as needed
- 1 cup buttermilk
- 3/4 cup gluten free flour
- 1/2 cup cornstarch
- 1 large egg
- salt and freshly ground black pepper, to taste
- 1 cup gluten free bread crumbs
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 cup sweet chili sauce
- 2 tablespoons honey
- 2 teaspoons rice vinegar
- To make the sauce, whisk together the mayonnaise, sweet chili sauce, honey, garlic powder and rice vinegar in a small bowl; set aside.
- Heat vegetable oil in a large skillet over medium high heat.
- In a large bowl, whisk together buttermilk, gluten free flour, cornstarch, egg. In another large bowl, combine gluten free breadcrumbs, onion powder, garlic powder, basil, oregano, salt and pepper.
- Working one shrimp at a time, dip shrimp into buttermilk/flour mixture, then dredge shrimp through the breadcrumb mixture, pressing to coat.
- Working in batches, add shrimp to the skillet and cook until evenly golden and crispy. Transfer to a paper towel-lined plate.
- Serve immediately, drizzle with the Garlicky Sweet Chili Sauce.
Adapted from Damn Delicious
I wanted to do something different for Valentine’s Day instead of the usual Steak Dinner. So on Saturday I made a Seafood Pasta that consisted of shrimp and swai white fish.
I decorated the table for the family… because Valentine’s Day is a family affair at my house. And I love place mats and love to break out holiday mats for the occasion! And since my birthday is right before Valentine’s Day I already had the stunning flower arrangement that my parents had delivered to me.
Then i started making dinner. My family loves pasta — and white sauces are my favorite! This recipe is mild so you don’t have a huge fishy flavor which makes it perfect for kids and adults alike. Add a salad with dinner makes it foolproof!
Gluten Free Seafood Pasta with a Garlic Cream Sauce
1/4 cup olive oil
2 Tablespoons garlic, minced
1/4 cup white onion, chopped
2 cups extra dry vermouth
2 tablespoons chopped fresh parsley leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1 cup heavy cream
1 cup whole milk
1/2 cup butter
1 pound shrimp
2 fillets white fish, cut into 3 strips.
1 pound cooked gluten free pasta
1/2 cup grated Parmesan
In a large saute pan, heat 1/4 cup oil and cook garlic and onions until translucent, about 2 minutes. Deglaze the pan with the vermouth and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream, milk and butter. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan saute the white fish, cook until opaque and remove to a platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the platter. Add cream sauce to saute pan to toss the drained pasta with the cream sauce and seafood. Transfer to a serving dish, and sprinkle with extra cheese and parsley, as garnish. Arrange shrimp and white fish on top.
Adapted from Food Network
And then later for dessert we enjoyed some Heart Shaped Gluten Free Sugar Cookies topped with Hersey’s Chocolate Syrup. All in all our meal was perfect! Hope you had a wonderful Valentine’s Day just as we did!
I had a bunch of shrimp left over from making my Sushi dinner last night and decided since I won’t be heading to the Mexican Restaurant for Girl’s Night Out as planned, I will have it come to me instead. So I made shrimp tacos for dinner.
So we had friends over for dinner and a movie – and Frozen Mojitos. I have been nursing my mojito for hours, LOL. It is strong on the Barcardi 151! My husband bought Cocktail Rx Freezer Cocktail mix – Mojito Flavor that comes in a 19.5-Ounce Bucket. Just freeze over night, pour in a glass, add some crushed mint and you have a yummy drink! Except my drink is living on foreverrrrrr……………
For dinner I decided on Shrimp Scampi, bruschetta, Garlic Bread and Crab Cakes with a garlic aoli sauce. So the vampires are staying away tonight!!!
After making more cookies and all the prep work for dinner – I still haven’t finished my drink… I am such a light weight.
AND I have no idea how I made dinner, but everyone Oohed and awed! No, just kidding I didn’t cook tipsy or even drunk, but it was really D-Lish!