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  • 12/20 Fried Shrimp Day 1

    From Dave Drum@1:3634/12 to All on Monday, December 19, 2022 05:18:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Grilled Shrimp in Pita Pockets
    Categories: Seafood, Breads, Chilies
    Yield: 6 Servings

    1/3 c Olive oil
    2 tb Cider vinegar
    1 Green onion; sliced thin
    1 tb Dijon mustard
    1/4 ts Salt
    1 1/2 lb Medium shrimp; cleaned,
    - tails off
    1 tb Chilli spice mix
    4 c Mixed salad greens
    6 Pita pockets; from a 12-oz
    - package

    Whisk together the oil, vinegar, scallion, mustard, and
    salt until well combined. Pour half the dressing into a
    small bowl and reserve. Toss the shrimp and chilli spice
    with the remaining dressing until well coated. Grill for
    about five minutes or just until opaque. Remove; set aside
    to cool. Toss the salad greens with the remaining
    dressing. Fill each pita pocket with salad greens. Top
    with shrimp.

    Serves 6

    NOTE: Shrimp can be cooked under a broiler ahead of time
    and kept cool until time to assemble.

    Shared and MM by Judi M. Phelps

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Dave Drum@1:2320/105 to All on Wednesday, December 20, 2023 05:05:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Salt-Fried Shrimp
    Categories: Emeril, Seafood, Oriental
    Yield: 2 Servings

    1/2 c Oil; for frying
    1/2 c Soy sauce
    1/4 c Rice wine vinegar
    1 ts Finely-minced ginger
    1/2 ts Chilli oil
    2 tb Thinly-shaved scallions,
    - plus extra for garnish
    1 c Flour
    2 tb Cornstarch
    6 Egg whites
    1 c Kosher salt
    1/2 c Coarse-cracked black pepper
    1 lb Large shrimp; shell-on,
    - split down back and
    - deveined

    Recipe courtesy Emeril Lagasse

    Slowly heat oil in a wok or large skillet. In a small
    bowl combine next 5 ingredients for sauce. In 3 bowls,
    combine flour and cornstarch in first; beat egg whites
    with a fork until loose in the second; mix salt and
    pepper in third bowl.

    Dip shrimp first in flour mixture, shaking off excess;
    dip in egg whites, allowing excess to drip off. Lightly
    roll in salt mixture and add immediately to hot oil.
    Fry on all sides, remove and drain on paper towels.

    Serve with sauce, garnished with extra scallions.

    Yield: 12 to 15 shrimp

    SOURCE: Essence of Emeril Cooking Show #EE0086

    MM Format by Dave Drum - 30 December 1999

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Dave Drum@1:3634/12 to All on Thursday, December 19, 2024 16:08:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Shrimp Burgers #1
    Categories: Seafood, Sandwiches, Chilies, Citrus, Breads
    Yield: 4 Servings

    1 lb Unpeeled, med shrimp; cooked
    3 tb Chopped celery
    2 tb Chopped green onions
    2 tb Chopped fresh parsley
    1 1/2 ts Grated lemon rind
    1 c Cornbread crumbs
    +=OR=+
    1 c Soft breadcrumbs
    3 tb Mayonnaise
    1 lg Egg; beaten
    1/4 ts Salt
    1/8 ts Pepper
    1/4 ts Hot sauce; to taste
    2 tb Oil
    4 (6") Hamburger buns

    Toppings: lettuce leaves, tomato slices, tartar sauce
    or cocktail sauce.

    Peel shrimp, and devein, if desired; finely chop.

    Combine shrimp and next 4 ingredients in a large bowl.

    Add cornbread crumbs and next 5 ingredients, and stir until
    well blended.

    Shape mixture into 4 patties. Place patties on a wax
    paper-filled baking sheet; cover and chill at least 2 hours.

    Heat oil in large nonstick skillet over medium-high heat.
    Cook shrimp patties 4 minutes on each side or until golden.
    Drain on paper towels.

    Serve on hamburger buns with desired toppings.

    TIP: Finely chopping the shrimp and chilling the patties for
    at least 2 hours will help them stay together while cooking.

    Yield: Makes 4 servings

    Robert Stehling: Southern Living, APRIL 2003

    From: http://find.myrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

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