Subject: Gamberi con Asparagi (Shrimp with Asparagus)
From: Unicorn (unicorn@indenial.com)
Date: Thu May 22 2003 - 11:25:29 EDT
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FOOD FUNNY
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Here's a cute one from "RoMagic":
A lady took her 6-year-old granddaughter to a restaurant. When the
waitress asked what dressing the grandmother wanted on her salad, she
replied: "Blue cheese, please." The waitress then asked the young
girl if she wanted the same. The little girl asked, "What other
colors do you have?"
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TODAY'S RECIPE
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Most Italian cooks would never dream of combining seafood and dairy,
and as this recipe demonstrates, some challenge this culinary
sophistry. I'm on the side of the rebels.
Gamberi con Asparagi (Shrimp with Asparagus)
4 Tbs (60 ml) butter
1/2 medium onion, finely chopped
1 1/2 - 2 lbs (675-900 g) asparagus, trimmed and cut into
1 1/2-inch (4 cm) pieces
1/4 cup (60 ml) heavy cream
1 1/2 - 2 lbs (675-900 g) medium shrimp, peeled and deveined
Salt and freshly ground pepper to taste
1/2 cup (125 ml) freshly grated Parmesan cheese
Heat the butter in a large skillet over moderate heat and saute the
onion until golden but not brown, about 10 minutes. Add the asparagus
and cream and saute just until the asparagus are barely tender and the
cream has thickened a little, about 3 minutes. Add the shrimp, salt,
and pepper, stir briefly to combine, and sprinkle with Parmesan.
Place the skillet under a preheated broiler until the shrimp are firm
and opaque and the cheese has melted, 3 to 5 minutes. Serve
immediately. Serves 4 to 6.
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