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

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

8 oz Linguine
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 linguine 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

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)

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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