Subject: Singing Shrimp
From: Unicorn (unicorn@indenial.com)
Date: Mon Mar 03 2003 - 02:37:42 EST
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FOOD FUNNY
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Thanks to George Schoenbaum for this groaner:
Q. Why does a chicken coop have only two doors?
A. Because if it had four doors, it would be a chicken sedan.
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TODAY'S RECIPE
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Mardi Gras will be in full swing this week in New Orleans, and serves
as an excellent excuse for a week of "Good Cajun Cookin'." Here is
the menu:
Monday's Starter
Singing Shrimp
Tuesday's Soup or Salad
Mardi Gras Pasta Salad
Wednesday's Side Dish
Stuffed Mirlitons
Thursday's Entree
Oyster Pie
Friday's Dessert
Les Oreilles de Cochon
Here is a dish from the famous Commander's Palace restaurant in New
Orleans, where it is often prepared at tableside. It's quick and
easy, and oh so elegant.
Singing Shrimp
8 Tbs (120 ml) butter
2-4 cloves garlic, finely chopped
1/2 cup (125 ml) chopped scallions (spring onions),
green and white parts
1/2 cup (125 ml) sliced fresh mushrooms
4 to 6 large shrimp per person, peeled and deveined
2 Tbs (30 ml) brandy
1 tsp (5 ml) Worcestershire sauce
Salt and cayenne pepper to taste
Toast points for garnish
Heat the butter in a large skillet over moderate heat and saute the
garlic, scallions, and mushrooms until tender, about 5 minutes. Add
the shrimp and cook until they turn pink, about 3 minutes. Add the
brandy, Worcestershire sauce, salt, and cayenne and cook an additional
2 to 3 minutes, stirring frequently. Serve over toast points. Serves
4 to 6.
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