Unicorn (Unicorn@Indenial.com)
Thu, 04 Feb 1999 14:59:47 -0500
Reader Carl Frith contributed today's food funny. It's a little bit
risque, but I like it too much to pass it by. Plus, it uses the word
"languorously", and I just can't resist jokes with big words.
The newly married man came home from work to find his new bride
stretched languorously on the sofa, dressed in a negligee. "Guess
what I got planned for dinner?" she asked seductively. "And don't
you dare tell me you had it for lunch today."
Our recipe today comes from far-off Mozambique. Unless of course you
are in Mozambique, in which case I'm far-off. It is elegant in both
its flavor and its simplicity, and its appeal is further enhanced by
the fact that the first ingredient is everyone's favorite oxymoron.
Broiled Shrimp with Lemon Butter
1+1/2 to 2 lbs (0.75 to 1 Kg) uncooked jumbo shrimp,
peeled (with the tail section left on) and deveined
2 Tbs (30 ml) coarsely crumbled hot pepper flakes
3 to 4 cloves garlic, peeled and coarsely chopped
1 cup (250 ml) peanut or vegetable oil
1 tsp (5 ml) salt
8 Tbs (100 g) unsalted butter
1/4 cup strained fresh lemon juice
Rinse the peeled and deveined shrimp and pat completely dry with paper
towels. Combine the pepper flakes, garlic, oil, and salt in an
electric blender or food processor and process until the seasonings
are pulverized. Combine the marinade and the shrimp in a bowl, and
toss to thoroughly cover the shrimp. Marinate at room temperature for
2 hours, or in the refrigerator for at least 4 hours. Cook the shrimp
over charcoal, or under the broiler, turning them over once, until
they are pink and firm to the touch. Meanwhile, melt the butter in a
saucepan over moderate heat stir in the lemon juice. Place the cooked
shrimp on a serving platter and pour the lemon butter over them, or
you may prepare individual servings and serve the lemon butter in
small bowls on the side. Serve at once. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Fri Feb 05 1999 - 09:00:04 EST