Unicorn (Unicorn@Indenial.com)
Tue, 08 Jun 1999 10:04:12 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
I'm pretty sure I have already run this food funny, but who's keeping
track of that anyway. Thanks to reader Debbi for sending it in,
even though she failed to include the customary marriage proposal.
A guy goes into a bar. He's sitting on the stool, enjoying his drink
when he hears, "You look great!" He looks around - there's nobody
near him. He hears the voice again, "No really, you look terrific."
The guy looks around again. Nobody. He hears, "Is that a new shirt
or something? Because you are absolutely glowing!" He then realizes
that the voice is coming from a dish of nuts on the bar.
"Hey," the guy calls to the bartender, "What's with the nuts?"
"Oh," the bartender answers, "They're complimentary."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I have done seafood bisques before, but never one this easy. Next
time you need a delicious soup in a hurry, remember this recipe.
Quick Shrimp Bisque
1+1/2 lb (750 g) fresh or frozen shrimp, peeled
4 Tbs (60 ml) butter
4 Tbs (60 ml) grated onion
3 cups (750 ml) milk
1 cup cream (may substitute milk)
Salt and freshly ground black pepper to taste
A grating of fresh nutmeg
Chopped fresh parsley or chives to garnish
Chop the shrimp in a food processor, or run through a meat grinder,
until chopped into very small pieces. Heat the butter and onion in a
2 quart (2 L) saucepan just until the onion becomes transparent. Add
the shrimp and cook over moderate heat, stirring constantly, until the
shrimp has changed color. Add the remaining ingredients except for
the herb garnish and simmer over moderate heat until the soup almost
boils. Do not boil. Serve immediately with a garnish of fresh
parsley or chives. Serves 4 to 6.
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