Mexican Shrimp Ceviche &
Spanish Garlic Shrimp

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            FOOD FUNNY
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I don't know where she gets them all, but here's another one from Anna
Welander in Uppsala, Sweden:

General Mills makes Corn Chex, Rice Chex, etc. If the Post company
bought these brands, then I have a new product for them: take some Wheat
Chex, add pieces of fresh dates and a little cinnamon and sugar, and
voila! New, Post Dated Chex!

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            TODAY'S RECIPES
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Ceviches using various fresh seafood products are popular all
over Mexico. Here is a simple and inexpensive version.

Ceviche de Camarones (Shrimp Ceviche)

1 to 1 1/2 lbs (450-675 g) shrimp, shelled and deveined
2 cups (500 ml) fresh orange juice
1/2 cup (125 ml) fresh lime juice
1/4 cup (60 ml) chopped fresh chives
1/4 cup (60 ml) chopped fresh cilantro (coriander leaves)
1/4 cup (60 ml) tequila (optional)
Salt and freshly ground pepper to taste

Cook the shrimp in boiling salted water for 5 minutes. Drain
and combine with remaining ingredients in a non-reactive bowl.
Refrigerate for 6 hour or overnight. Serves 4 to 6.

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Tapas are little treats served in bars all over Spain. The name
supposedly derives from the habit of putting a slice of bread
over one's drink to keep flies out. Enterprising bar owners
began dressing up these lids (tapas) with pieces of cheese,
ham, and other savories, and the tradition grew until now tapas
can include just about anything that is good to eat. Here is one
to whet your appetite:

Gambas al Ajillo (Garlic Shrimp)

1/2 cup (125 ml) Spanish olive oil
8 cloves of garlic, peeled
16 to 20 large shrimp, peeled and deveined
4 Tbs (60 ml) chopped fresh parsley
4 Tbs (60 ml) lemon juice
Salt and freshly ground black pepper to taste

Heat the oil in a saute pan over moderate heat. Add the whole cloves of
garlic and cook until golden. Add the shrimp and cook, turning
frequently, until firm and opaque. Add the remaining ingredients and
stir to combine. Bring to the table while still bubbling. Serves 4 to 6.
Received on Wed Apr 25 06:50:15 2007