Scrambled Eggs with Shrimp and Sherry

__________________________________________________

             FOOD FUNNY
__________________________________________________

Here's a good one from Rosemary Zwick:

After taking tea with a parishioner, the minister said, "I am glad to
see how you are living."

"Oh," replied the man, "if you want to know how we really live, you must
come when you're not here."

__________________________________________________

             TODAY'S RECIPE
__________________________________________________

Our egg theme continues with this quick and easy Asian-style dish.

Scrambled Eggs with Shrimp and Sherry

1 Tbs (30 ml) vegetable oil
1 clove garlic, finely chopped
1 Tbs (15 ml) finely chopped fresh ginger
1 cup (250 ml) peeled, cooked shrimp
6 eggs
1 Tbs (15 ml) sherry or water
1 Tbs (15 ml) soy sauce
1 scallion (spring onion), green and white part, thinly sliced

Heat the oil in a skillet over moderate heat. Add the garlic and ginger
and saute 1 minute. Add the shrimp and saute 1 minute. Beat the eggs,
sherry, and soy sauce together and add to the skillet. Cook, stirring
frequently, for 3 to 5 minutes, until eggs are done to the degree you
prefer. Sprinkle with sliced scallion. Serve immediately.
Serves 4 to 6.
Received on Wed Dec 3 18:43:40 2008