Tag Archives: shrimp

Cooking with ‘Hell’s Kitchen’ contestant/Houston chef Ja’Nel Witt

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Houston chef Ja’Nel Witt is a contestant on celebrity chef Gordon Ramsay’s top-rated reality cooking show, “Hell’s Kitchen.” Chef Witt shows food radio talk show host Cleverley Stone how to make her signature dish, Thai Grilled Prawns with Asian Pesto. The eleventh season of “Hell’s Kitchen” Season 11 debuts on Tuesday, March 12 at 7 p.m. on FOX 26 television.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

For more information about food, wine and dining in Houston, listen to Cleverley’s radio show, Saturdays from 9 a.m. until Noon on CBS Sports Radio 650. (By the way, she gives out restaurant gift cards on every radio show!)

Thai Grilled Prawns with Asian Pesto
Chef Ja’Nel A. Witt
“Hell’s Kitchen” season 11 contestant

Cook Time: 30 mins
Kitchenware:

  • Blender or food processor
  • Tongs
  • Large pot
  • Bowls
  • Chef’s Knife
  • Cutting board
  • Towel

Ingredients

  • 1 lb jumbo shell-on shrimp (10-15)
  • ½ cup fresh mint-chopped
  • ½ cup fresh cilantro-chopped
  • ½ cup fresh Thai basil-chopped
  • 2 serrano chilies or jalapenos
  • ½ cup extra virgin olive oil
  • 3 tbs fresh lime juice
  • 2 tbs fish sauce
  • 1 tbs fresh ginger-minced
  • 1 tbs honey
  • 1 tsp kosher salt
  • 10 oz angel hair pasta

Procedure:
1. Preheat grill to medium hot, and bring large pot of salted water to boil.
2. Using a sharp knife, butterfly the shrimp. Rinse and drain the shrimp in a large bowl.
3. Add herbs and other aromatics, tossing to coat well.
4. Cook the angel hair pasta until al dente (approx. 4-5 mins). Drain and rinse with cool water.
5. Toss the pasta with the Asian Pesto, and set aside. (Pasta best served at room temperature)
6. Grill the shrimp over medium-hot heat until cooked through, 3-5 minutes per side.
7. Serve shrimp on a nest of the noodles and garnish with mint and cilantro.

Asian Pesto
Ingredients

  • ½ cup peanut or vegetable oil
  • ¼ cup sesame oil
  • ½ cup fresh lime juice
  • ¼ rice wine vinegar
  • ¼ cup fresh ginger- rough chop
  • 6 medium garlic cloves
  • 3-4 jalapenos-rough chop
  • 2 tbs honey
  • 2 tsp kosher salt
  • 1 cup (1/2 bunch) cilantro- stems included
  • ½ cup fresh mint
  • ½ cup fresh Thai basil
  • 1 cup roasted peanuts

Procedure:
1. In blender, combine oils, vinegar, and lime juice
2. Add ginger, garlic and jalapenos and blend.
3. Add remaining ingredients, and ¼ cup of the roasted peanuts. Blend mixture until quite smooth.
4. Adjust seasoning with salt if necessary.
5. Add remaining peanuts, and pulse to give sauce slightly crunchy texture.

Grilled oysters & BBQ shrimp from Ragin’ Cajun

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Dominic Mandola, partner in Houston-based Ragin’ Cajun restaurants, shows food radio talk show host Cleverley Stone how to make grilled oysters with cheese. Chef Elliot demonstrates the preparation for BBQ Shrimp.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show, Saturdays from 9 a.m. until Noon on CBS Sports Radio 650.
(By the way, she gives out restaurant gift cards on every radio show!)

Boiled Crawfish
Ragin’ Cajun

Ingredients

  • 10 gallons Water
  • 3 individual bags (3 oz each) of Zatarain’s Crab Boil Bags
  • 48 oz Lemon Juice
  • Cajun Spices – your favorite, as much as you like!
  • 35 lbs of crawfish (one sack)

 

Directions
1. Dump out a sack of 35 lbs crawfish on a table and pick out all dead crawfish, you only want to boil live crawfish. Set live crawfish to the side.
2. Fill a 10 gallon pot 3/4 full with water.
3. Add 3 crab boil seasoning bags (Zatarain’s or your favorite crab boil seasoning), lemon juice and bring water to a boil.
4. Once water comes to a boil, remove the crab boil bags and add your favorite crawfish spices. Make sure you stir the pot so the spices do not ball up. You want all spices broken down so the flavor can extract and do its job.
5. Bring water to simmer and let simmer for 20 minutes.
6. Bring water to boiling point and empty 1/2 the of crawfish into the water. Cook for at least 8 minutes. Crawfish will turn bright red.
7. Serve immediately with boiled corn on the cob & boiled potatoes.
8. Replenish water to reach 3/4 full in pot. Repeat for the second half of the sack of crawfish.

Char-Grilled Oysters
Ragin’ Cajun
Makes 1 Dozen

Ingredients

  • 12 each Raw Gulf Coast Oysters in their closed shells
  • Romano Cheese, Grated
  • Parmesan Cheese, Shredded

 

Directions
1. Preheat outdoor grill.
2. Shuck the 12 oysters, leaving each oyster on a half shell.
3. Sprinkle grated Romano cheese on top of oysters.
4. Sprinkle shredded Parmesan cheese of top of Romano cheese.
5. When grill is hot, place oyster shells directly on the grill.
6. Add butter blend (see recipe below) on top of oysters. This should make the grill fire flame up & over the oysters. This will give the oysters a smoky flavor and help to melt the cheeses.
7. Repeat application of butter blend on top of all oysters.
8. Once cheese is melted remove oysters from the grill. (Don’t leave shells on grill for longer than 5 minutes – depending on how hot your grill is).
9. Serve immediately with lemon wedges.

Butter Blend Ingredients

  • 1 tablespoon Cajun Seasoning
  • 1 tablespoon Dried Tarragon
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Dill
  • 1 oz Chopped Garlic
  • 16 oz Butter, Unsalted, soft

 

Directions
1. Mix all ingredients in a mixing bowl.
2. Once mixed together place in refrigerator.
3. Warm in microwave to liquid form so that it can be poured over oysters.
4. Tip: Put the melted liquid in a squirt bottle (like ones used for ketchup). It will make it easier to add butter blend to the oysters on the grill.

New Orleans Style BBQ Shrimp
Ragin’ Cajun
Makes 3 servings

Ingredients

  • 4 oz Worcestershire Sauce
  • 2 tablespoons Lemon Juice
  • 2 teaspoons Cracked Black Pepper
  • 2 teaspoons Cajun Seasoning
  • 1 teaspoon Garlic, Chopped
  • 2 tablespoons White Onion, Chopped
  • 1 1/2 cups Butter, Unsalted, Cold & Cubed
  • 15 each Shrimp (9-12 count per pound) Heads On

 

Directions
1. In a large frying pan over high heat, combine all ingredients, except butter for approximately 2 minutes, until the shrimp turn pink.
2. Reduce heat to medium; add butter in small batches, allowing each batch to melt.
3. Remove pan from heat once shrimp are cooked. Place 5 shrimp per bowl and pour sauce over shrimp.
4. Serve with French bread and/or dirty rice.

Shrimp Damian & Asparagus Mike Wells in the kitchen at Damian’s Cucina Italiana

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Damian’s Cucina Italiana celebrates its 30th anniversary this month. Some of the most popular dishes there are named after people they know. Manager Johnny B. Mandola and chef Napoleon Palacios show food radio talk show host Cleverley Stone how to make Shrimp Damian and Asparagus Mike Wells.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays from 9 a.m. until Noon on CBS Sports Radio 650. (By the way, she gives out restaurant gift cards on every radio show!)

Shrimp Damian
Damian’s Cucina Italiana
Makes One Serving

Ingredients

  • 4 Large shrimp, peeled, deveined, tail left on
  • 1 fluid ounce Clarified butter
  • 1/2 teaspoon Chopped garlic
  • 1/2 teaspoon Chopped Shallots
  • Pinch of lemon zest (wash lemon first)
  • 1/2 fluid ounce Chicken stock
  • 1/2 fluid ounce White wine
  • 1/2 fluid ounce Fresh lemon juice
  • 3/4 ounces Cold butter
  • Pinch Chopped Italian parsley
  • Salt & pepper to taste

 

Directions
1. Heat clarified butter in a skillet over medium heat. Add shrimp, garlic, shallots and lemon zest.
2. Cook for 2 to 3 minutes. Then add chicken stock, wine and lemon juice.
3. Cook until liquids have reduced a little bit (about 1 minute). Add cold butter, parsley and salt & pepper to taste.
4. When sauce reaches a creamy consistency, remove from heat and serve. Be careful not to overcook the shrimp.

The Italian Marketplace at Hotel Granduca benefiting Texas Children’s Hospital

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The Italian Marketplace at Granduca, an upscale market boasting delectable Italian fare and wine, along with a carefully edited collection of Italian vendors, will take place at Hotel Granduca amid the gardens and veranda on Saturday, Oct. 27 from 2 p.m. until 6 pm.

Showcasing the best of Italian culture and cuisine, the market highlights renowned chefs, leading floral designers, exotic automobiles and timeless fashions. Tickets for the event, which benefit Texas Children’s Hospital, cost $45 in advance and $55 at the door. Visit www.granducahouston.com/the_italian_marketplace/ for ordering tickets and more event information.

After general manager Mary Grace Gray gives FOX 26 Morning News anchor Natalie Bomke a tour of the property and describes the event, coffee expert Salvatore Albelice shows food radio talk show host Cleverley Stone and Bomke how to make an affogato.

Hotel executive chef Renato De Pirro shows Cleverley how to make “Hay & Straw,” a popular Italian pasta dish.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

For more information about food, wine and dining in Houston, catch Cleverley’s radio show, Saturdays at Noon on Talk 650 AM. (PS: She gives out restaurant gift cards on every radio show!)

Seafood abounds at Truluck’s Seafood, Steak & Crabhouse for Houston Restaurant Weeks

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Houston-area residents are responding well to the Houston Restaurant Weeks menu offered by Truluck’s Seafood, Steak & Crabhouse. Chef Danny Kievit and managing partner Dave Mattern, show food radio talk show host Cleverley Stone how to make one of their signature dishes: Cioppino: a feast of seven fishes with fresh fish, shrimp, mussels, calamari and blue crab, simmered in a tomato and herb broth.

Truluck’s Seafood, Steak & Crabhouse offers a three-course dinner for $35 per person during Houston Restaurant Weeks. This represents a terrific dining value. Outside of Houston Restaurant Weeks, this dinner would cost more. The restaurant will donate $5 from each dinner sold to the Houston Food Bank.

The Houston Food Bank feeds 137,000 people each week through its’ network of nearly 500 food pantries, soup kitchens, senior centers and other agencies in the greater Houston area. Diners can make a $10 donation year-round to the food bank by texting HRW to 20222. (Message & data rates may apply and all purchases must be authorized by the account holder. For more details, visit www.HoustonRestaurantWeeks.com .)

Houston weather, traffic, news | FOX 26 | MyFoxHouston

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

 

Merlion Thai Restaurant & Lounge on 4th in Seabrook participates in Houston Restaurant Weeks

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In 1984, Gil Lobeck moved his family from Bangkok to Texas. In 1990, he opened Bay Thai restaurant in Seabrook. After he retired in 2005, his son and chef, Andrew, opened Merlion Thai restaurant. On September 11, 2008, Hurricane Ike washed Merlion away, leaving nothing but its’ sign behind. In February 2009, Merlion was resurrected two streets over from its’ original location.

Chef Andrew has a unique love for making exquisite food and a deep commitment to his community. This is the second year that Merlion Thai Restaurant & Lounge on 4th is participating in Houston Restaurant Weeks. He and co-owner Brooke Vellianeuva show food radio talk show host Cleverley Stone how to make Shrimp Kang Kua Sapparos, a sweet and tangy Thai curry with crushed pineapple.

Merlion Thai Restaurant & Lounge on 4th offers a three-course dinner for $35 per person during Houston Restaurant Weeks and will donate $5 from each dinner sold to the Houston Food Bank, which feeds 137,000 people each week through its’ network of nearly 500 food pantries, soup kitchens, senior centers and other agencies in the Houston area. HRW ends on Friday, August 31, 2012. Diners can make a $10 donation year-round to the food bank by texting HRW to 20222. (Message & data rates may apply and all purchases must be authorized by the account holder. See details at: www.HoustonRestaurantWeeks.com.)

Houston weather, traffic, news | FOX 26 | MyFoxHouston

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

Shrimp Kang Kua Sapparos
(sweet and tangy Thai curry with crushed pineapple)
Chef Andrew Lobeck, Merlion Thai Restaurant & Lounge on 4th

Ingredients
5-6 jumbo shrimp
½ teaspoon sugar
2 tablespoons cooking oil
2 tablespoons fish sauce
1 tablespoon lime juice
2 tablespoons crushed pineapple
1 tablespoon Kang Kua curry paste (available at Asian grocery stores)
1/2 cup coconut milk
One portion of jasmine rice, cooked

Directions
1. In a sauce pan: combine 2 tablespoons cooking oil, curry paste, 1/2 teaspoon of sugar, 2 tablespoons fish sauce, 1 tablespoon of lime juice.
Sauté shrimp until are cooked (don’t overcook).
2. Add crushed pineapple and mix well. Add coconut milk and mix well.
3. Pour into bowl and serve with jasmine rice.

Oldest family-owned restaurant in Houston part of Houston Restaurant Weeks

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Christie’s Seafood & Steaks began in 1917 as a small food and drink stand on Galveston’s waterfront.
In 1934, patriarch Theodore Christie moved the restaurant to the Texas Medical Center where he sold up to 10,000 fish sandwiches a week! Now located on Westheimer Road in Houston, Christie’s Seafood & Steaks is considered to be the oldest family-owned restaurant in Houston.

Christie’s Seafood & Steaks is known for seafood dishes and guests enjoy original recipes from 1917 for seafood gumbo and remoulade sauce. Theodore’s daughter, Maria, shows food radio talk show host Cleverley Stone how to make an entrée from the Christie’s Seafood & Steaks Houston Restaurant Weeks menu:
Blackened Gulf shrimp topped with sautéed jumbo lump crabmeat with house wine butter and dirty rice.

Houston Restaurant Weeks takes place from August 1 through August 31, 2012.
Christie’s Seafood & Steaks will donate $3 from each Houston Restaurant Weeks lunch and $5 from each Houston Restaurant Weeks dinner sold to the Houston Food Bank.

Diners can make a $10 donation to the Houston Food Bank by texting HRW to 20222. (Message & data rates may apply and all purchases must be authorized by the account holder. See details at: www.HoustonRestaurantWeeks.com.)

Houston weather, traffic, news | FOX 26 | MyFoxHouston

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

Celeb Chef Lida Bastianich’s Italian-American Shrimp

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Celebrity chef Lidia Bastianich visited Fox 26 and showed food radio talk show host, Cleverley Stone, how to make a healthy, low fat sauce made with vegetables and shrimp. Lidia noted that the sauce could also be vegetarian by eliminating the shrimp, or modify this versatile sauce by using chicken or sausage. This recipe is from Lidia’s new book, “Lidia’s Italy in America,” where she writes about a fascinating road trip she took into the heart of Italian-American cooking. Bastianich is one of the most-loved chefs on television, a best-selling cookbook author and restaurateur.

For more information about food, wine and dining in Houston, catch Cleverley’s radio show, Saturdays at Noon on Talk 650 AM. (PS: She gives out restaurant gift cards on every radio show!)

=====================

Italian American Shrimp
Gamberi all’Americana
Serves 6

From Chef Lidia Bastianich, Lidia’s Italy

Celebrity chef Lidia Bastianich visited Fox 26 and showed food radio talk show host, Cleverley Stone, how to make a healthy, low fat sauce made with vegetables and shrimp. Lidia noted that the sauce could also be vegetarian by eliminating the shrimp, or modify this versatile sauce by using chicken or sausage.

Here is Lidia’s description of her dish: “Vegetables are often used together with fish in traditional Italian cooking. This recipe is over the top and seems to have every available vegetable cooked with shrimp. To me it resembles jambalaya without the chicken and sausages. It is great served over steamed rice as is jambalaya. It would seem that the Italian immigrant love of garlic permeated many Creole dishes that were indigenous to New Orleans, which was the first major port of immigration for Italian immigrants, in particular Sicilians traveling on boats and sending back messages in wooden crates to their family and friends, encouraging them to come to America. The piquant spices used in Creole cooking were not new to the Italian immigrants, although some of the chilies used were definitely new world. The Italian immigrants incorporated the local fish into their cooking creating dishes such as Fettuccine with Crawfish.”

NOTE: Lidia suggests serving over rice, polenta or pasta

Ingredients
1/4 cup extra-virgin olive oil
4 garlic cloves, sliced
1 stalk celery, cut in 2-by-1/2-inch strips
1 large carrot, cut in 2-by-1/2-inch strips
1 (28-ounce) can Italian plum tomatoes, preferably San Marzanos, crushed by hand
1/2 teaspoon dried oregano
1/2 teaspoon peperoncino
1 bunch scallions, trimmed and chopped
8 large cremini mushrooms, sliced
1 medium zucchini, cut in 2-by-1/2-inch strips
1 red bell pepper, cut in 2-by-1/2-inch strips
1/2 teaspoon kosher salt
1 1/2 pounds large shrimp, peeled and deveined
1/2 cup loosely packed basil leaves, shredded

Directions
1. In a large Dutch oven over medium heat, add olive oil. When oil is hot, add garlic. Let the garlic sizzle a minute, then add the celery and carrot. Cook and stir until softened, about 5 minutes.
2. Add the tomatoes. Slosh out the can with 1 cup hot water and add that as well. Season sauce with the oregano and peperoncino. Bring to a rapid simmer and cook until slightly thickened, about 5 minutes.
3. Add the scallions, mushrooms, zucchini, bell pepper and salt. Bring to a simmer and cook until the sauce is thickened and the vegetables are tender, about 10 minutes more.
4. Stir in the shrimp. Simmer until shrimp are pink and just cooked through, about 3 to 4 minutes. Stir in the basil and serve.

###

Web links:
www.LidiasItaly.com
www.Cleverley.com

Chef Sarah Wade’s Sundried Tomato Shrimp with Garlic Aioli

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Sarah Wade is the executive chef at the Hotel AVIA in The Woodlands, Texas. She will compete for a grand prize of $5,000 in the Grand Tasting Chefs Showcase at a Wine & Food Week event on Saturday, June 11. She shows food radio talk show host, Cleverley Stone, how to make her entry dish: Sundried Tomato Shrimp with Garlic Aioli. For information about Chef Wade’s appearance at Wine &  Food Week visit www.WineAndFoodWeek.com.

Chef Sarah Wade’s Sundried Tomato Shrimp with Garlic Aioli: MyFoxHOUSTON.com

For more information about food, wine and dining in Houston, catch Cleverley’s radio show, Saturdays at Noon on Talk 650 AM. (PS: She gives out prizes on every radio show!)

Web links: www.AVIAHotels.com; www.WineAndFoodWeek.com, www.Cleverley.com

Easy No-Cook Cucumber Avocado Soup with Shrimp Relish

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Chef Steve Griffith, 901 Postoffice restaurant in Galveston, shows diva
of dish and radio talk show host Cleverley Stone how to make Cucumber Avocado Bisque with Shrimp Relish,
a dish that will be served at the first Galveston Island Food & Wine Festival, taking place this weekend.
  
Galveston Island Food & Wine Festival
Saturday, April 17
. Tasting in the Park, 2:30 to 5:30 pm, $45
. Wine Pairing Dinners at 9 Restaurants, 6 pm, $40 to $125
. Purchase tickets in advance at: www.Galveston.com
 
=================
 
 
RECIPE
 
Cucumber Avocado Bisque with Shrimp Relish
Makes 6 servings
By Chef Steve Griffith
901 Postoffice Restaurant
  
Ingredients
6 ripe avocados
3 large cucumbers, peeled, seeded and cubed
1 cup buttermilk
1 cup chicken stock
Juice of 1 Lime
Salt and white pepper to taste
 
Preparation
1. Blend all ingredients till smooth in blender or food processor.
 
Shrimp Relish
  
Ingredients
 
2 tablespoons chopped cilantro
2 tablespoons chopped red onion
2 tablespoons chopped red bell pepper
1 finely chopped fresh jalapeno
6 roughly chopped Gulf shrimp
1 teaspoon lime zest
1 teaspoon extra virgin olive oil
 
Preparation
 
1. Saute shrimp in 1 tsp extra virgin olive oil until pink and cooked through.
2. Add all other ingredients and toss together.
3. Top soup with relish mixture.
======================================================
Web links: www.Galveston.com, www.galveston.com/901/, www.Cleverley.com
======================================================
For more information about food, wine and dining in Houston, catch Cleverley’s radio show,
Saturdays at Noon on KIKK 650 AM. (PS: She gives out free restaurant gift certificates on every radio show!)======================================================

Texas Shrimp & Corn Make for Green Cooking

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They say it’s not easy being “green,” but this chef says by just buying food that is produced locally, you can reduce your carbon footprint.

Chef Randy Evans from Haven Restaurant shares why local foods are eco-friendly, and cooks with a Texas treat with shrimp and corn.

Wild Texas Shrimp w/ Crushed Texas Corn

Makes 6 appetizers

1 pound peeled and deveined large shrimp (16-20 count)

Salt and pepper to taste

3 slices thick cut bacon finely diced

1½ cups thinly sliced baby bella or shiitake mushrooms

1 clove shaved garlic

½ teaspoon chopped fresh thyme

1 recipe Crushed corn

¼ cup thinly sliced green onions

 

Crushed Corn Sauce

3 ears yellow corn (approx. 3 cups)

1 tablespoon vegetable oil

1 cup small diced 1015 onion

1 clove shaved garlic

2 cups shrimp

1 cup milk

Juice of ½ lime

¾ teaspoon kosher salt

¼ teaspoon white pepper

FOR THE SAUCE

Remove kernels from cobs. Scrape the cobs with the back of a knife and add milked corn to the kernels. Set cobs aside. Heat the oil in a saucepan over medium-high heat; sauté the corn, onion, and garlic for 5 minutes or until translucent. Add reserved cobs and cover with stock and milk. Bring to a boil; reduce heat. Simmer for 30 minutes. Remove and discard cobs. Add lime juice, salt and pepper. Purée half of the sauce in a blender and add back to the sauce pan.

FOR THE SHRIMP

Heat a large sauté pan over medium-high heat; render bacon lardons until almost crispy. Add mushrooms and garlic cook for 3-4 minutes until most of the moisture has evaporated. Season the shrimp on both sides with salt and pepper. Add shrimp to the pan and once the shrimp are almost cooked, but still slightly gray in the center, deglaze pan with wine. Add the thyme and allow shrimp to cook through.

TO PLATE

 

Spoon crushed corn in center of a shallow bowl. Spoon the bacon mushroom mixture around the bowl and place 3 shrimp on the crushed corn. Garnish with a sprinkling of green onions.

 

 

 

Recipe: Shu Mai (Chinese Filled Dumplings)

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Source: Chef Jett Hurapan of Gigi’s Asian Bistro

Ingredients
  • 10 oz. Shrimp (ground)
  • 10 oz. Crab Meat
  • 3 oz. Water Chestnuts (small diced)
  • 2 tsp. Scallions (chopped)
  • 1 oz. Roasted Garlic
  • 1 oz. Soy Sauce
  • 1 tsp. White Pepper
  • 1 Egg
  • 2 tsp. Cilantro (chopped)
  • Wonton Wrappers
Preparation

  1. Combine all the filling ingredients except for the wonton wrapper in a mixing bowl.
  2. Mix them all together by hand or rubber spatula until well combined.
  3. Place a tablespoon of filling on each wrapper.
  4. Gather up the sides to form ripples, leaving the center open.
  5. Thump the dumpling on the countertop to flatten the bottom so it will stand up.
  6. Place the Shu Mai (dumpling) into a steamer basket for 10 minutes and brush with garlic oil when ready to serve.

For dipping sauce:
  1. Combine equal parts of soy sauce, orange juice, lemon juice, lime juice and sugar in a bowl.
  2. Stir until sugar dissolves and serve.

Click here to watch FOX 26 anchor Pattie Shieh, Houston restaurant journalist Cleverley Stone, chef Jett Hurapan and Gigi, owner of Gigi’s Asian Bistro, as they prepare Shu Mai, Chinese dumplings often served as part of the Dim Sum experience.

Gigi’s Asian Bistro will be serving these dumplings during Houston Restaurant Week.
See full menu at the Houston Restaurant Week Web site.