Subject: Shrimp in Green Sauce
From: Unicorn (unicorn@indenial.com)
Date: Thu Oct 18 2001 - 11:06:05 EDT
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F O O D F U N N Y
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Thanks to reader Lindsey Middleton for this "out-of-the-mouths-of-
preschoolers" funny:
My three-year-old is a champion of finicky eaters' rights. In an
attempt to convince him that I have a reason for serving him something
besides chicken fingers (his favorite), I have repeatedly explained to
him that some foods help you grow, while others do not ("Bananas help
you grow. M&Ms don't help you grow." -- that sort of thing). He was
resisting baked chicken one night, so I reminded him that chicken
helps you grow. He pondered this quietly for a moment, wrinkled his
nose slightly, and then zinged me: "Mommy, I think chicken makes you
smaller."
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T O D A Y ' S R E C I P E
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The subtle flavor of olive oil stands out when combined with other
equally subtle ingredients, and nothing tastes better with olive oil
than not-so-subtle garlic. This dish represents a happy marriage of
mild and bold flavors.
Shrimp in Green Sauce
1/4 cup (60 ml) extra-virgin olive oil
3 - 4 cloves garlic, peeled and cut in half
1 - 1 1/2 lbs (450 - 675 g) large shrimp, peeled and deveined
2 Tbs (30 ml) all-purpose flour
1/2 cup (125 ml) chopped parsley
Salt and freshly ground pepper to taste
1/2 cup (125 ml) dry white wine or vermouth
1/2 cup (125 ml) water
Heat the olive oil in a large skillet over moderate heat and saute the
garlic until lightly browned. Remove the garlic from the oil and chop
finely. Add the shrimp to the skillet and cook covered for 5 minutes.
Remove the shrimp from the skillet and stir the flour into the oil.
Add the chopped garlic, parsley, salt, and pepper, stirring to
combine. Stir in the wine and water and simmer uncovered for 5
minutes, stirring frequently. Return the shrimp to the skillet and
heat through. Serves 4 to 6.
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