Subject: Scampi alla Griglia
From: Unicorn (unicorn@indenial.com)
Date: Thu Jun 28 2001 - 09:11:39 EDT
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F O O D F U N N Y
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Reader Priscilla Crescentini must know how much I love imported food
funnies; this one is all the way from South Africa:
She was a bit early for the movies and went to the Wimpy for a cup of
coffee. She sat down. A gentleman came in and asked to be seated
with her at the same table as it was a bit full. She agreed. Very
calmly he picked up her Kit Kat, opened it, broke off a bar, and ate
it. Very upset, she took the Kit Kat, broke off another bar, and had
it herself. He had another one.
In the meantime his hamburger arrived. She got up, bent over him,
took the hamburger and had a bite. She put it back and walked out.
In the movies, which moved her to tears, she opened her handbag and
discovered HER Kit Kat. Needles to say, it was duck and dive out of
the movies to save herself from more embarrassment.
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T O D A Y ' S R E C I P E
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For some reason, in most second-tier restaurants in the United States,
the word "scampi" has come to mean anything cooked in a butter and
garlic sauce - I have seen "fettuccine a la scampi," "lobster scampi,"
and even "chicken scampi" on menus, and none of these dishes had a
shrimp anywhere in sight. "Scampi" simply means "large shrimp" in
Italian, and this is probably the dish that started all the confusion:
Scampi alla Griglia (Broiled Shrimp)
2 lbs (900 g) large shrimp, peeled and deveined
6 Tbs (90 ml) butter, melted
1/4 cup (60 ml) olive oil
3 - 6 cloves garlic, finely chopped
1- 2 shallots or scallions (spring onions), finely
chopped
2 Tbs (30 ml) lemon juice
Salt and freshly ground pepper to taste
Chopped flat-leaf parsley for garnish
Lemon wedges for garnish
Place the shrimp in a large, shallow baking dish big enough to hold
them in a single layer. Combine the butter, olive oil, garlic,
shallots, salt, and pepper in a mixing bowl and pour over the shrimp.
Place the dish 3 to 4 inches (8 to 10 cm) under a preheated broiler
and cook for 5 minutes. Turn the shrimp over and broil for another 5
to 10 minutes, until the shrimp are lightly browned and firm to the
touch - do not overcook. Transfer the shrimp to a serving platter and
pour the remaining sauce over them. Garnish with chopped parsley and
lemon wedges. Serves 4 to 6.
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