Unicorn (Unicorn@Indenial.com)
Thu, 14 Jan 1999 23:05:35 -0500
Here's a food funny from my pal Cindy:
Q: What is the difference between a piano and a fish?
A: You can't tuna fish.
As any of my friends will tell you, there are two things I love to do.
I love to sing, and I love to eat. Unfortunately, people who have
heard me sing say they would rather hear me eat. Two of my favorite
things to eat in between arias are shrimp and scallops, and today's
"Post-Holiday Diet" entree has both.
Shrimp and Scallop Brochettes
1/2 cup (125 ml) packed fresh basil leaves
2 tsp (10 ml) fresh rosemary leaves
OR 1 tsp (5 ml) dried rosemary leaves
2 cloves garlic
1/4 cup (60 ml) dry white wine, vermouth, or water
2 Tbs (30 ml) olive oil
Salt and freshly ground black pepper to taste
16 medium shrimp (about 3/4 lb, 350 g)
16 large sea scallops
Combine the herbs, garlic, wine (or water), olive oil, and salt and
pepper in an electric blender or food processor and puree until
smooth. Pour half the herb sauce in a bowl and add the shrimp and
scallops, tossing to coat thoroughly. Alternate shrimp and scallops
on skewers and grill or broil for 5 to 8 minutes, turning once or
twice, until slightly browned on the outside edges and the meat has
turned opaque. Brush the reserved herb sauce over the brochettes and
serve immediately. Serves 4.
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