Subject: Honey-Glazed Shrimp
From: Unicorn (unicorn@indenial.com)
Date: Wed Mar 13 2002 - 15:40:36 EST
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F O O D F U N N Y
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Here's one in the "good help is hard to find" category from reader
Kristen
Teel:
My friend told me he recently dined at a restaurant and stopped a waiter
to
ask what the "soup du jour" was. "Oh, that's the soup of the day," the
waiter explained helpfully, and walked off.
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T O D A Y ' S R E C I P E
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Water for our hands, a silver jug, and a gentle
child to pour it;
Goodly sprigs of slender myrtle woven for wreaths.
In came a pair of slaves with a shiny table, and another,
and another, until they filled the room.
They fetched in snow-white barley rolls in baskets,
A casserole - no bigger than that - call it a marmite,
full of a noble eel with the look of a conger about him,
Honey-glazed shrimp besides, my love,
Squid sprinkled with sea-salt,
Baby birds in flaky pastry,
And baked tuna, gods! what a huge one, fresh from
the fire and the pan and the carving knife,
Enough steaks from its tender belly to delight us both
as long as we might care to stay and munch.
- Philonexus, "Banquet"
Honey-Glazed Shrimp
2 Tbs (30 ml) olive oil
2 Tbs (30 ml) fish sauce*
2 Tbs (30 ml) honey
1 lb (450 g) shrimp, peeled and deveined
1 Tbs (15 ml) chopped fresh oregano, or 1 tsp (5 ml) dried
Salt and freshly ground pepper to taste
* Fish sauce, also called "nuoc mam" or "nam pla" is available in finer
supermarkets and Asian specialty shops.
Combine the oil, fish sauce, and honey in a skillet and bring to a boil
over moderate heat. Add the shrimp and cook until pink and firm, about 5
minutes, turning once or twice. Add the oregano, salt, and pepper.
Serves 4
to 6 as a first course.
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