Shrimp and Scallop Brochettes

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             FOOD FUNNY
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Here's a workout for the ol' Worldwide Recipes Groan-O-Meter from Sally Springett:

A rare delicacy is sauteed sloth. Using the middle toe of the great
Australian three-toed sloth, the only edible part of that large, furry,
indolent creature, the careful chef debones it, pounds it as with veal,
and sautes it briefly over a hot flame with shallots, carrot circles,
and just a touch of Tabasco.

Prepared in this fashion, sloth is an excellent main course, not unlike
alligator in texture and taste. Many people are under the false
impression that sloth does not make a good meal, but this is because
they've eaten it improperly prepared. It can ONLY be sauteed, a fact
unappreciated in culinary circles. Too many cooks broil the sloth.

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             TODAY'S RECIPE
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As any of my friends will tell you, there are two things I love to do. I
love to sing, and I love to eat. Unfortunately, people who have heard me
sing say they would rather hear me eat. Two of my favorite things to eat
in between arias are shrimp and scallops, and this recipe has both.

Shrimp and Scallop Brochettes

1/2 cup (125 ml) packed fresh basil leaves
2 tsp (10 ml) fresh rosemary leaves or 1 tsp (5 ml) dried
2 cloves garlic
1/4 cup (60 ml) dry white wine, vermouth, or water
2 Tbs (30 ml) olive oil
Salt and freshly ground pepper to taste
16 medium shrimp, peeled and deveined
16 large sea scallops

Combine the herbs, garlic, wine (or water), olive oil, and salt and
pepper in an electric blender or food processor and puree until smooth.
Pour half the herb sauce in a bowl and add the shrimp and scallops,
tossing to coat thoroughly. Alternate shrimp and scallops on skewers and
grill or broil for 5 to 8 minutes, turning once or twice, until slightly
browned on the outside edges and the meat has turned opaque. Brush the
reserved herb sauce over the brochettes and serve immediately.
Serves 4.
Received on Fri Jun 27 04:04:23 2008