Subject: Sweet and Spicy Shrimp (Thailand)
From: Unicorn (unicorn@indenial.com)
Date: Mon Apr 28 2003 - 03:22:50 EDT
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FOOD FUNNY
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Thanks to Kaye Noble for this thought-provoking food funny:
The customer in the Italian restaurant was so pleased that he asked to
speak to the chef. The owner proudly led him into the kitchen and
introduced him to the chef. "Your veal parmigiana was superb," the
customer said. "I just spent a month in Italy, and yours is better
than any I ever had over there."
"Naturally," the chef said. "Over there, they use domestic cheese.
Ours is imported."
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TODAY'S RECIPE
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I often find myself unable to decide on a theme for our weekly menu
because there are so many styles of cooking that I am fond of, and
it's hard to eliminate them in favor of a single one. As a result, I
have often resorted to a mish-mash of recipes from around the world,
and your reaction in the past has indicated that these are popular
with my readers as well. So, here we go on a "Trip Around the World"
again:
Monday's Starter
Sweet and Spicy Shrimp (Thailand)
Tuesday's Soup or Salad
Avocado Salad (Chile)
Wednesday's Side Dish
Braised Collard Greens (Brazil)
Thursday's Entree
Spiced Lamb Shanks (Greece)
Friday's Dessert
Hazelnut Biscotti (Italy)
The combination of sugar, pepper, and shrimp wouldn't occur to most
Western cooks, but it's a natural combination in Thailand.
Sweet and Spicy Shrimp
1/2 cup (125 ml) water
1/4 cup (60 ml) packed light brown sugar
1/4 cup (60 ml) Thai fish sauce*
2 cloves garlic, finely chopped
2 Tbs (30 ml) finely chopped cilantro (coriander) stems
1 Tbs (15 ml) white peppercorns, crushed
1 lb (450 g) large shrimp in their shells
Cilantro (coriander) sprigs for garnish
* Available in finer supermarkets and Asian specialty shops
Combine the water, brown sugar, and fish sauce in a large saucepan and
bring to a simmer over low heat, stirring until the sugar is
dissolved. Add the garlic, cilantro stems, and white peppercorns and
bring to a boil over moderate heat. Boil until the sauce is slightly
thickened, about 5 minutes. Add the shrimp and cook, stirring
constantly, until the shrimp are opaque and just cooked through, no
more than 2 minutes. Remove from the heat and allow to cool to room
temperature. Chill in the refrigerator for up to 1 hour, tossing the
shrimp in the sauce once or twice. Drain with a slotted spoon and
serve garnished with sprigs of cilantro and plenty of napkins so the
diners can peel the shrimp with their fingers. Serves 4 to 6.
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