Subject: Scrambled Eggs with Shrimp and Sherry
From: Unicorn (unicorn@indenial.com)
Date: Sun Mar 26 2000 - 03:34:46 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to reader Susie for today's food funny:
An overweight business associate of mine decided it was time to shed
some excess pounds. He took his new diet seriously, even changing his
driving route to avoid his favorite bakery. One morning, however, he
arrived at work carrying a gigantic coffeecake. We all scolded him,
but his smile remained cherubic.
"This is a very special coffeecake," he explained. "I accidentally
drove by the bakery this morning and there in the window were a host
of goodies. I felt this was no accident, so I prayed, `Lord, if you
want me to have one of those delicious coffeecakes, let me have a
parking place directly in front of the bakery.'
"And sure enough," he continued, "the eighth time around the block,
there it was!"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Our "15-Minute Dishes" theme continues with this Oriental-style egg
dish.
Scrambled Eggs with Shrimp and Sherry
1 Tbs (30 ml) vegetable oil
1 clove garlic, finely chopped
1 Tbs (15 ml) finely chopped fresh ginger
1 cup (250 ml) peeled, cooked shrimp
6 eggs
1 Tbs (15 ml) sherry or water
1 Tbs (15 ml) soy sauce
1 scallion (spring onion), green and white part, thinly sliced
Heat the oil in a skillet over moderate heat. Add the garlic and
ginger and saute 1 minute. Add the shrimp and saute 1 minute. Beat
the eggs, sherry, and soy sauce together and add to the skillet.
Cook, stirring frequently, for 3 to 5 minutes, until eggs are done to
the degree you prefer. Sprinkle with sliced scallion. Serve
immediately. Serves 4 to 6.
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