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

Title: Asparagus 'n' Shrimp With Angel Hair
Categories: Seafood, Vegetables, Herbs, Pasta, Chilies
Yield: 2 servings

3 oz Uncooked angel hair pasta
1/2 lb Uncooked (U-20) shrimp;
- peeled, deveined
1/4 ts Salt
1/8 ts Crushed red pepper flakes
2 tb Olive oil; divided
8 Fresh asparagus spears;
- trimmed, in 2" pieces
1/2 c Sliced fresh mushrooms
1/4 c Chopped seeded tomato;
- peeled
4 cl Garlic; minced
2 ts Chopped green onion
1/2 c White wine
1 1/2 ts Minced fresh basil
1 1/2 ts Minced fresh oregano
1 1/2 ts Minced fresh parsley
1 1/2 ts Minced fresh thyme
1/4 c Grated Parmesan cheese
Lemon wedges

Cook pasta according to package directions. Meanwhile,
sprinkle shrimp with salt and pepper flakes. In a large
skillet or wok, heat 1 tablespoon oil over medium-high
heat. Add shrimp; stir-fry until pink, 2-3 minutes.
Remove; keep warm.

In same skillet, stir-fry the next 5 ingredients in
remaining oil until vegetables are crisp-tender, about 5
minutes. Add wine and seasonings. Return shrimp to pan.

Drain pasta; add to shrimp mixture and toss gently. Cook
and stir until heated through, 1-2 minutes. Sprinkle
with Parmesan cheese. Serve with lemon wedges.

Shari Neff, Takoma Park, Maryland

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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Sean Dennis wrote to Dave Drum <=-

Title: Asparagus 'n' Shrimp With Angel Hair

While out of my current food budget, that looks delicious. I love both asparagus and shrimp.

My usual way of getting shrimp - a thousand miles or so from their salt
water homes is to wait until they've hist their "best by" (arbitrary)
date and are put on deep discount. Take's home and sucky-bag freeze for
future recerence. My problem would be is if the asparagus is fit to eat
or if it's all "woody".

I also love crabmeat...

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

Title: Crabmeat-Shrimp Casserole
Categories: Casserole, Seafood
Yield: 8 Servings

1 cn White crabmeat; drained
1 cn Shrimp; drained

Shrimp as above and if you don't have a good price on canned crab you
can swap in "krab". I once was at the local Big Lots looking for a toy
for a gift exchange when I spotted cans of crab marked at U$1/con. I
cleaned the shelf. Never did get the big stuffed Teddy .... on that go.

I wanted to pay up and disappear before someone woke up and 86ed the
deal. Bv)=

1/2 c Miracle Whip salad dressing

I'd ditch the Miracle Wimp if favour of real Mayonnaise. Especially if
I have Duke's on hand.

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

Title: Shrimp & Crab Alfredo Soup
Categories: Soups, Seafood, Pasta, Poultry, Dairy
Yield: 12 Servings

1 lb Al dente cooked pasta;
- shells, orichette, spiral,
- etc -- Dealer's choice
2 c Salted cooking water;
- reserved for soup

MMMMM--------------------------ALFREDO-------------------------------
16 oz Cream cheese; in cubes
1 1/2 c Parmesan cheese; grated
1 c Half & Half or heavy cream
1 c Butter
Salt & white pepper

MMMMM----------------------------SOUP---------------------------------
1 lb Small or salad shrimp; pre-
- cooked, peeled, deveined,
- tails off
12 oz (2 cans) crab meat; drained
1 md (to lg) onion; minced
42 oz (3 cans) chicken broth
1 c Sherry wine
2 c Clam broth
2 c Reserved pasta water from
- above
1 1/2 c Half & Half or heavy cream
3/4 ts Garlic granules
Salt & white pepper
Chopped garlic chive tops;
- garnish

In a large enough saucepan over low heat stir together
the Alfredo sauce ingredients until smooth and creamy.

Chop shrimp and shred crab in bite-sized pieces and add
to water, clam juice, wine and chicken broth.

Simmer until warm and add garlic, salt and pepper. Stir
in pasta and Alfredo sauce.

Reduce heat to warm; add half & half to desired soup
consistency. Sprinkle each bowl with some chopped
garlic chives or spring onion greens.

NOTE: This was easy to make from stuff I had on hand.
It was a lot harder to formalise it into a recipe.

From: The fertile brain of Dave Drum

Uncle Dirty Dave's Kitchen

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