Unicorn (Unicorn@Indenial.com)
Sat, 10 Jul 1999 10:49:26 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to reader Karen Payne for this food funny. I hope it is
received in the 'spirit' it is intended.
A drunk walks into a restaurant and asks for a dish of prunes. The
waiter asks, "Stewed, sir?" and the drunk replies, "Thash none of
your bizhnesh."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Today our "Trip Around the World" menu stops in Greece, where feta
cheese is not only used in salads. Here it provides a tangy
counterpoint to the shrimp and tomato sauce.
Greek Shrimp with Feta Cheese
2 lbs (1 Kg) shrimp, peeled and deveined
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) olive oil
1/2 cup (125 ml) chopped onion
2 scallions, finely chopped (green and white parts)
2 cloves garlic, finely chopped
1 cup (250 ml) tomato puree or canned tomato sauce
1/2 cup (125 ml) dry white wine or water
1 Tbs (15 ml) butter
1/4 cup (60 ml) ouzo or brandy (optional)
1/2 tsp (2 ml) dried oregano (Greek if possible)
3 Tbs (45 ml) chopped fresh parsley
1/2 lb (250 g) feta cheese, cut into 1/2 inch
(1 cm) cubes
Mix the shrimp with the lemon juice and let stand while preparing the
sauce.
Heat the olive oil in a heavy skillet over moderate heat, and saute
the onion, scallions, and garlic for 3 minutes, until limp. Add the
tomato puree and wine and simmer for 15 minutes. In a separate pan,
melt the butter and saute the shrimp for 3 to 4 minutes. Add the ouzo
or brandy and ignite it carefully, shaking the pan gently until the
flame dies down. Add the oregano and parsley and toss to combine.
Place the shrimp in the bottom of a 2 quart (2 L) ovenproof dish,
along with the juices from the pan. Pour the tomato sauce over the
shrimp, and top with the feta cheese. Bake in a preheated 375F (190C)
oven for 10 to 15 minutes, until hot and bubbly. Serves 4 to 6.
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