Shrimp with Pistachio Sauce

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            FOOD FUNNY
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It seems that you can't believe anything you read about dietary
advice these days, so please don't believe this advice from Rosemary
Zwick of Cape Town, South Africa:

Question: Should I cut down on meat and eat more fruits and vegetables?

Answer: You must grasp logistical efficiencies. What does a cow eat?
Hay and corn. And what are these? Vegetables. So a steak is nothing
more than an efficient mechanism of delivering vegetables to your
system. Need grain? Eat chicken. Beef is also a good source of field
grass (green leafy vegetable). And a pork chop can give you 100% of
your recommended daily allowance of vegetable products.

Question: Should I reduce my alcohol intake?

Answer: No, not at all. Wine is made from fruit. Brandy is distilled wine,
that means they take the water out of the fruity bit so you get even more
of the goodness that way. Beer is also made out of grain.

Question: Aren't fried foods bad for you?

Answer: YOU'RE NOT LISTENING! Foods are fried these days in
vegetable oil. In fact, they're permeated with it. How could getting more
vegetables be bad for you?

Question: Is chocolate bad for me?

Answer: Are you crazy? Cocoa beans... another vegetable! It's the
best feel-good food around!

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            TODAY'S RECIPE
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I must be getting old. I wanted to do a week of Italian recipes in honor
of the Olympic Games in Turino, Italy, but I was pretty sure I must
have done a week of Italian recipes fairly recently because I am such
a huge fan of Italian cooking. Imagine my surprise when, in reviewing
the ol' Worldwide Recipes Archive, I realized I haven't done a week of
Italian recipes in over a year. Shame on me. Here is the lineup for our
"Viva Italia!" week:

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
Shrimp with Pistachio Sauce (Gamberi con Salsa di Pistacchi)
[Frittata with Leeks and Red Peppers (Frittata ai Porri e Peperoni)]

Tuesday's Soup or Salad
Meatball Soup (Polpettine in Brodo)
[Egg-Drop and Zucchini Soup (Straciatella alle Zucchine)]

Wednesday's Side Dish
Spaghetti with Olives and Capers (Spaghetti alla Vesuviana)
[Lemon Risotto (Risotto al Limone)]

Thursday's Entree
Grilled Fish with Oregano Sauce (Pesce al Salmoriglio)
[Mixed Boiled Meats (Bolito Misto)]

Friday's Dessert
Lemon Delight (Delizia al Limone)
[Cornmeal Cookies (Zalletti)]

This quick and easy appetizer comes from the Italian Riviera. To
make it even quicker and easier, use pre-cooked shrimp.

Shrimp with Pistachio Sauce (Gamberi con Salsa di Pistacchi)

1/2 cup (125 ml) shelled pistachios
1/4 cup (60 ml) extra-virgin olive oil
4 anchovy fillets
1-2 cloves garlic
1 Tbs (15 ml) capers
1 Tbs (15 ml) lemon juice, or more to taste
Salt and freshly ground pepper to taste
1 lb (450 g) large cooked shrimp, peeled and deveined

Combine the pistachios, olive oil, anchovies, garlic, capers, lemon
juice, salt, and pepper in an electric blender or food processor and
process to make a paste. Combine with the cooked shrimp in a
bowl and toss to combine. Adjust seasoning with lemon juice, salt,
and pepper and serve chilled or at room temperature. Serves 4 to 6.
Received on Mon Feb 13 06:22:51 2006