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  • 5/10 Nat'l Shrimp Day - 4

    From Dave Drum@1:3634/12 to All on Thu May 9 18:25:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Shrimp Tempura (Battered Shrimp)
    Categories: Seafood, Breads, Sauces
    Yield: 7 Servings

    1 lb U-30 shrimp; peeled/deveined
    - thawed if frozen
    1 c Mustard sauce *
    1 c Cocktail sauce **
    Shredded coconut; optional

    MMMMM----------------DIRTY DAVE'S TEMPURA BATTER---------------------
    5 tb A-P flour
    3 c Aunt Jemima's Deluxe easy
    - pour pancake batter mix ++
    1/4 ts Baking soda
    3 1/2 c Club soda; room temp
    1 1/2 c Water

    Combine the flour pancake mix and baking soda in a deep
    bowl. Stirring constantly with a whisk or spoon pour in
    the club soda and water in a slow stream and continue to
    stir until the mixture is a smooth thin cream.

    Strain the batter through a fine sieve set over a clean
    bowl pressing down hard on any lumps with the back of a
    large spoon.

    Stir in the optional coconut at this time, if using.

    Dip shrimp in batter and drop into the deep-fryer or
    fondue pot with oil at 350ºF/175ºC - 375ºF/190ºC.

    Cook until batter is a nice golden brown and crispy.

    * MUSTARD SAUCE: ground mustard powder and water to make
    a sauce of desired consistency.

    ** COCKTAIL SAUCE: Simply Heinz ketchup (no HFCS) and
    grated horseradish to taste.

    ++ or Aunt Pajamas (copycat) Pancake Mix

    MM Format by Dave Drum - 02 August 1999

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Dave Drum@1:124/5016 to All on Thu May 8 21:59:46 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Shrimp Etouffee
    Categories: Seafood, Vegetables, Herbs, Rice
    Yield: 4 servings

    4 tb Unsalted butter
    1 Yellow onion; fine chopped
    2 Celery ribs; thin sliced
    1/2 Bell pepper; fine chopped
    4 cl Garlic; minced
    3 tb A-P flour
    2 tb Tomato paste
    3/4 c Chicken or vegetable stock
    1 tb Hot sauce; to taste
    1 Dried bay leaf
    2 ts Store-bought Creole
    - seasoning *
    Salt & black pepper
    1 lb U-50 shrimp; peeled,
    - deveined
    1 Scallion; green parts
    - chopped
    White rice; to serve

    * UDD recommends Tony Chachere's (green can) or
    Louisiana Fish Fry (orange can)

    In a large skillet, melt the butter over medium-high
    heat. Add the onion, celery and bell pepper, and cook
    until softened, about 7 minutes. Add the garlic and cook
    until fragrant, 1 more minute.

    Sprinkle the flour over the ingredients and stir
    constantly until lightly toasted, about 5 minutes. Add
    the tomato paste, and stir and cook for 1 more minute.

    Pour in the stock and 3/4 cup water. Cook until the
    liquid is reduced by half, about 3 minutes. Add the hot
    sauce, bay leaf, Creole seasoning, 1 teaspoon salt and
    1/2 teaspoon pepper. Bring to a boil, and cook until the
    mixture starts to thicken, about 2 minutes.

    Stir in the shrimp and reduce the heat to medium. Simmer
    until the shrimp is cooked through and opaque, about 5
    minutes, turning each piece halfway through. Remove from
    the heat. Taste and adjust seasoning. Sprinkle the
    scallions on top. Serve warm over rice.

    By: Vallery Lomas

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

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