Join “Jayni’s Kitchen” this week for “Seafood Feast With Randy Butler.”

Host Jayni Carey and Butler will prepare the following recipes.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m., Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Lobster-Stuffed Mushrooms

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4 extra large “stuffer” mushrooms, or 6 to 8 large mushrooms

olive oil

4 to 6 ounces cooked lobster tail meat

1/4 cup fresh parsley, finely chopped

1 shallot, finely chopped

1 to 2 garlic cloves, finely chopped

3 tablespoons butter, melted

2 tablespoon extra-virgin olive oil

1/2 to 3/4 cup Panko bread crumbs, or crushed Ritz crackers

salt and black pepper, to taste

Rinse the mushrooms and pull off the stems. Chop the stems and reserve. Place the mushroom caps in a bowl and toss with olive oil, coating both the outside and inside of the caps. Place the caps on a baking sheet and bake them in a 375-degree oven from 4 to 5 minutes; set aside to cool.

Combine the lobster tail meat, parsley, shallot, garlic, melted butter and olive oil in mixing bowl. Add the bread crumbs gradually and mix thoroughly until the liquid is absorbed. Season the mixture with salt and pepper.

Fill the mushroom caps generously with the bread crumb mixture. Place the filled mushroom caps on a baking sheet and bake in a 375 oven from 3 to 4 minutes. Place the mushrooms under the broiler for a minute or two to brown the tops lightly, if desired. Serve as an appetizer or side dish. Serves 4.

Wilted Spinach Salad with Shrimp

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6 to 8 ounces spinach leaves, rinsed, drained and stems removed

3 to 4 bacon strips

1 8-ounce can water chestnuts, drained and sliced

6 tablespoons olive oil

1/4 cup red wine vinegar

juice of 1/2 lemon

1/2 red onion, thinly sliced

4 ounces button mushrooms, sliced

2 to 3 garlic cloves, finely chopped

8 ounces small to medium fresh shrimp, shelled and butterflied

salt and black pepper, to taste

Place the spinach leaves in large wooden or glass salad bowl. Chop bacon into large pieces, place it in a large skillet and fry over medium heat until golden. Drain off all but 1 tablespoon of the bacon drippings. Add the water chestnuts and saute over medium-high heat for 1 minute. Stir in the olive oil, vinegar and lemon juice. Add the red onion and saute for another minute. Next, add the sliced mushrooms, garlic and shrimp and saute from 2 to 3 minutes more. Season with salt and black pepper.

Remove the skillet from heat and pour the ingredients over the spinach leaves. Turn the skillet over and use as a lid to cover the salad. Cover the skillet with a tea towel. Allow the spinach to “steam” for 1 to 2 minutes. Using tongs, toss the wilted spinach leaves and arrange them on individual plates. Spoon the sauteed bacon and mushroom mixture over top. Serves 4.