Herbed Shrimp Fettuccine

6 oz fettuccine or medium egg noodles

1 envelope herb and garlic soup mix

1³/₄ cups milk

1 lb shrimp, cooked

2 cups broccoli florets

¹/₄ cup grated Parmesan cheese

Cook fettuccine according to package directions.  Meanwhile combine soup mix and milk in saucepan.  Cook and stir over medium heat until smooth.  Add shrimp and broccoli, simmer uncovered for about 3 minutes. Drain pasta; toss with the shrimp mixture.  Sprinkle with Parmesan cheese.  Serves 4.

Coconut Shrimp

1 lb medium large fresh shrimp (cleaned, shelled, and butterflied)

2 eggs
¼ c. water
²/₃ c. corn starch
7 oz. package of premium flaked coconut (small flake if possible)
1 Tbsp. sugar
1 tsp. salt
1/2 C. flour

Pineapple Dipping Sauce:

1 (8 oz.) Can Crushed Pineapple Natural Juice (do not drain, add juice)
½ c. Sugar
1 c. sour cream

Mix eggs and water. Set aside. Place 1/3 cup of corn starch in bowl for dusting of shrimp. Mix in separate bowl 1/3 cup (the remainder) of corn starch, coconut, sugar, salt, and flour, blend well. Heat oil for deep frying. Roll shrimp in corn starch, then in egg wash, then finally roll in coconut mixture. Place shrimp in hot oil and deep fry until done. Shrimp will float to the top when cooked. Take care not to overcook shrimp. Serve with Pineapple Dipping Sauce if desired.

Japanese Shrimp Salad

1 package Raman Noodles, uncooked

2-3 Tb toasted sesame seeds

3-4 Tb butter

1 head lettuce, chopped fine

6 green onions cut diagonally

¹/₂ cup chopped slivered almonds

1 cup shrimp (or tuna, chicken, etc.)

Optional items:  water chestnuts, celery, fresh mushrooms, bean sprouts, etc.

Fry noodles and sesame seeds in 3-4 tablespoons butter until crisp and brown.  Combine rest of ingredients; just before serving, add cooled sesame seeds and noodles.  Then toss with the following combined ingredients:

2 Tb sugar                       

¹/₂ cup salad oil

¹/₄ cup vinegar                            

3 tsp sesame seed oil

¹/₄ tsp pepper                             

1 tsp salt