Shrimp Venetian-Style

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                            FOOD FUNNY
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Here's a cute one from Rosemary Zwick:

Meggie came home from grade school one day and told her dad that she
wanted to be a cupcake. Scratching his head, her daddy asked, "Why do you want to be a cupcake?"

"I want to join the girls and earn badges and go to camp," said Meggie.

Her dad grinned and said, "Honey, you don't want to be a cupcake. You want to be a Brownie."

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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 Thu Aug 13 11:32:23 2009