Text 30615, 70 rader
Skriven 2015-09-06 08:38:10 av Dave Drum (1:261/38.0)
  Kommentar till text 30608 av Michael Loo (1:123/140)
Ärende: Shrimp 186
==================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I've had shrimp lots of ways. I also like salt & pepper shrimp, the
 DD> butter shrimp from the Chinese buffets - I always leave the Krab behind
 DD> and take just the little shrimp and some veggies - even shrimp
 DD> "burgers" which are made with chopped shrimp held together with
 DD> binders, breaded/battered and deep fried.

 ML> The first time I ever tried butter shrimp was last month at
 ML> the Asian Buffet in Canton (New York). It was actually pretty
 ML> decent, though salt and pepper is always at the top of my
 ML> list and was unsurprisingly better there than the butter
 ML> shrimp (I had two helpings of salt and pepper, taking every
 ML> sliced hot pepper both times).

My local Oriental Buffet scene has seemingly run its course. Used to was there
was an "International" buffet every few blocks. Currently we're down to two -
House of Hunan and Supreme Hibachi/Mongolian Grill/Buffet. I visited the
Supreme last week - no S&P shrimp. And the butter shrimp had octopus tentacle
in the mix (yum) which squicked out my S-I-L. So, when I reloaded I visited the
squid tray for thick(ish) sliced rings and more tentacles.  Bv)=  And resisted
the urge to run a tentacle in and out of my lips with my tongue.

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

      Title: Squid w/Spam Stuffing
 Categories: Seafood, Pork, Vegetables, Wine
      Yield: 1 Servings

      4 md Squid; about 1/2 lb each
      6 oz Spam; minced
      2 md Tomatoes; peeled
           Salt & pepper
           Parsley
      1 lg Onion; chopped
      3 tb Olive oil
      2 cl Garlic
           Dry white wine

  Clean squid, removing pen, beak, eyes, and ink sac. Rinse.

  The Spam should be sauteed in its own fat until crusty and
  drained.

  Cut off the tentacles and chop them with the Spam,
  tomatoes, salt, pepper, and parsley. This should make a
  thick stuffing.

  Make sure squid bodies are rinsed and dried well inside
  and out. Stuff them with the stuffing, securing them with
  toothpicks.

  Wilt the onion in the oil with the garlic. Add squid and
  cook, covered, on low for 20 min or until squid is tender.
  Add wine as necessary to prevent scorching.

  Serve on rice.

  Davidson & Knox, Seafood; adapted

  From: Michael Loo - 25 July 1997

  Uncle Dirty Dave's Archives

MMMMM

... PETA: People Eating Tasty Animals

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