• 5/10 Nat'l Shrimp Day - 5

    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/Broccoli Alfredo
    Categories: Seafood, Vegetables, Dairy, Cheese
    Yield: 4 Servings

    8 oz Fettucine
    1/2 c Butter
    1/2 c Half & half
    1 c Parmesan cheese; freshly
    - grated
    1 tb Parsley flakes
    Salt & pepper
    10 oz Box broccoli florets;
    - thawed, cooked
    1 lb Cooked U-40 shrimp; tails
    - off

    Cook noodles as directed. While pasta cooks, heat butter
    and cream over low heat. Stir in cheese, parsley flakes,
    salt and pepper. Keep warm over low heat.

    Return cooked, drained fettucine to kettle. Pour sauce
    over noodles and add cooked broccoli and shrimp. Toss
    gently and serve hot.

    Serves 3 - 4

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "Listening, not imitation, may be the sincerest form of flattery" J
    rothers
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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: Kung Pao Shrimp w/Cashews
    Categories: Oriental, Seafood, Chilies, Nuts, Vegetables
    Yield: 4 Servings

    1 c Jumbo cashews
    1 1/2 tb Dark soy sauce
    2 tb Red wine vinegar
    2 ts Sugar
    1 ts Roasted sesame oil
    2 tb Peanut oil
    1/2 ts Salt
    8 Dried red chilies
    2 ts Minced fresh ginger
    2 cl Garlic; minced
    1 lg Bell pepper; in 1" squares
    1 lb Medium shrimp; shelled,
    - deveined, patted dry

    Set oven @ 325ºF/160ºC. In a flat pan, spread cashews
    in a single layer; roast until golden brown (about 10
    minutes), stirring occasionally. Remove and set aside.

    In a small bowl, combine soy sauce, vinegar, sugar and
    sesame oil; set aside.

    Preheat wok over medium heat until hot; pour in peanut
    oil. Add salt and dried chilies; cook until charred
    (about 15 seconds). Add ginger and garlic; stir-fry
    until fragrant and lightly browned (about 30 seconds).

    Increase heat to high; add bell pepper; stri-fry until
    pepper is seared (30 seconds). Add shrimp, a handful at
    a time; stir until shrimp are pink and feel firm to the
    touch (about 2 minutes total). Add reserved sauce mix;
    toss and stir until sauce thickens to a glaze (about 30
    seconds). Remove wok from heat. Gently stir in reserved
    roasted cashews. Serve hot.

    Serves 4-6 with other dishes.

    Be forewarned: This dish is moderately hot; adjust chilies
    to taste.

    From an article by Annette Gooch, UPS, in the Buffalo News.

    Typed for you by Joan MacDiarmid.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... I'm not grouchy, I just don't like traffic, crowds or politicians.
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