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

... "Familiarity breeds contempt - and children." -- Mark Twain
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

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

... USER ERROR: Please replace user and hit enter to continue
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

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

... Prejudice is a great time saver. You can form an opinion resorting to facts --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)