Greek Skewered Shrimp & Yogurt Dip

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            FOOD FUNNY
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Anna Welander doesn't say so, but this sure sounds like a true food
funny to me:

On vacation in Hawaii, my mother called a cafe to make reservations for
7:00 PM. Checking her book, the cheery hostess said, "I'm sorry, but all
we have is 6:45. Would you like that?"

"That's fine," Mom replied.

"Okay," the hostess confirmed. Then she added, "Just be advised that you
may have to wait 15 minutes for your table."

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            TODAY'S RECIPES
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The Greek dinner, which usually doesn't start until 11 PM,
doesn't traditionally include appetizers of first courses. Rather,
a wide variety of dishes known and "mezethes," which can
be eaten at any time of day, are often served with drinks before
dinner. These "mezethes" are usually simple snacks such
as feta cheese drizzled with a little olive oil, or canned seafood
or vegetable appetizers. This simple shrimp dish might be
found in any restaurant or taverna in Greece:

Skewered Shrimp (Garides Souvlakia)

1 lb (450 g) shrimp, peeled
1/4 cup (60 ml) lemon juice
1/4 cup (60 ml) olive oil
1/4 cup (60 ml) grated Parmesan cheese

Thread the shrimp on wooden skewers, putting 3 to 4 on each skewer.
Sprinkle with the lemon juice, olive oil, and the cheese. Cook under a
preheated broiler until firm and opaque, about 2 minutes per side.
Serves 4 to 6.

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This dip is great with any kind of cracker or raw vegetable, but you'll
most likely find it served with warm pita bread in Greece.

Yogurt Dip (Yaourti Meze)

2 cups (500ml) plain yogurt
2 Tbs (30 ml) grated onion
1 Tbs (30 ml) red wine vinegar
1 tsp (5 ml) chopped fresh dill
Salt and freshly ground pepper to taste

Combine the ingredients in a bowl and stir to combine. Makes about 2 cups (500 ml).
Received on Mon Feb 12 07:57:30 2007