Shrimp Venetian-Style

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

The chef instructs his apprentice, "You take two thirds of water, one
third of cream, one third of broth..."

The apprentice says, "But that makes four thirds already!"

"Well, just use a larger pot!"

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             TODAY'S RECIPE
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Although I treat it as a main dish here, this classic peel-it-yourself
shrimp dish from Venice also makes a wonderful appetizer. However you
serve it, be sure to include plenty of crusty bread for sopping up the sauce.

Shrimp Venetian-Style (Scampi alla Veneziana)

1/2 cup (125 ml) extra-virgin olive oil
1 1/2 lbs (675 g) large shrimp in their shells
4-6 cloves garlic, finely chopped
2 tsp (10 ml) fresh thyme leaves
1/2 tsp (2 ml) hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Heat the oil in a large heavy skillet over high heat and saute the
shrimp, garlic, thyme, and red pepper flakes until the shrimp are pink
and firm, about 4 minutes - do not overcook. Season with salt and pepper
and serve garnished with chopped parsley.
Serves 4 to 6.
Received on Wed May 21 20:46:49 2008