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 All-purpose 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.

MM Format by Dave Drum - 02 August 1999

Uncle Dirty Dave's Kitchen

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. Shrimp Fried Rice
Categories: Seafood, Rice, Vegetables
Yield: 5 servings

1/4 c Olive oil; more as needed
1 lb Peeled, deveined medium
- shrimp; thawed
Salt
1/2 ts Garlic powder
1 md Onion; diced
1 1/2 c Frozen mixed vegetables
6 c Cooked jasmine or other long

: - grain white rice; pref cold
: - and day-old
1/4 c soy sauce; to taste
2 tb unsalted butter
4 lg eggs
: Yum Yum Sauce; for serving *

* separate recipe

Heat a very large nonstick or cast-iron skillet over
high. Add the olive oil and shrimp, and sprinkle with
salt and the garlic powder. Cook, stirring occasionally,
until the shrimp is no longer translucent and begins to
turn golden at the edges, 2 to 4 minutes. With a slotted
spoon, transfer the shrimp to a plate and set aside.

Add the onion and mixed vegetables to the shrimpy oil
and cook, stirring occasionally, just until the onion
loses its raw edge but is still crunchy, and the
vegetables are mostly thawed, 1 to 2 minutes. Add the
rice and soy sauce and cook, stirring occasionally,
until well combined and the rice begins to crisp
underneath where it meets the pan, 5 to 7 minutes. Taste
and adjust the seasoning with more soy sauce as needed.

Scooch the rice to one side of the pan, lower the heat
to medium and melt the butter on the empty side of the
pan. Crack the eggs into the melted butter, break the
yolks and stir vigorously to scramble the eggs, cooking
just until they have set but are still tender, about 1
minute. Stir the soft scrambled eggs into the rice, add
the reserved shrimp and any accumulated juices, then
remove the pan from the heat.

Let the fried rice sit for a few minutes so that it can
continue to crisp in the panrCOs residual heat. (If you
havenrCOt already made the yum yum sauce, this is the
perfect time to do it.)

Drizzle most of the yum yum sauce over the fried rice in
the skillet, leaving some back, if desired, to serve in
a small dish on the side for dipping the shrimp.

By: Eric Kim

Yield: 4 to 6 servings

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

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ginger/Sesame/Garlic Shrimp
Categories: Seafood, Herbs, Vegetables, Marinades
Yield: 2 Servings

MMMMM--------------------------MARINADE-------------------------------
1/4 c Soy sauce
2 tb Seasoned rice vinegar
2 ts Brown sugar
2 tb Olive oil
1 ts Dark sesame oil
3 cl Garlic; minced
1 tb Grated ginger

MMMMM---------------------------SHRIMP--------------------------------
1 lb U-20 shrimp; peeled/deveined
1 tb Canola, rice bran, or peanut
- oil, or some other high
- smoke point cooking oil
3 Green onions; w/ the onion
- greens, sliced diagonally
1 tb Sesame seeds; toasted

In a medium bowl whisk together the soy sauce, seasoned
rice vinegar, and brown sugar until the sugar has
dissolved. Then whisk in the olive oil, sesame oil, minced
garlic, and grated ginger. Place the shrimp in the bowl
with the marinade. Toss to coat with the marinade and
chill until ready to cook.

If you haven't already done so, toast the sesame seeds in
a small sauté pan on medium high heat until lightly
browned.

Heat cooking oil in a large stick-free sauté pan or wok
(can use seasoned cast iron) on high heat. When the oil is
shimmering hot, almost smoking, use a slotted spoon to
move the shrimp from the marinade into the hot pan. (Watch
out, it will splatter.) Stir-fry for a minute. Add half of
the sliced green onions. Continue to stir fry, turning the
individual shrimp over if necessary, until the shrimp are
pink and just cooked through. No more than 2 minutes max
total cooking time, a minute on each side.

Remove shrimp from pan and transfer to a serving bowl.
Place the remaining marinade in the hot sauté pan and
simmer it until it has reduced to a syrup. Pour over the
shrimp. Toss to coat. sprinkle the shrimp with toasted
sesame seeds and remaining green onions.

Serve immediately with rice, soba noodles, rice noodles,
bok choy, spinach, broccoli, or asparagus.

Yield: Serves 2 to 3

Recipe from: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

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