Greek Shrimp with Feta Cheese

__________________________________________________

                            FOOD FUNNY
__________________________________________________

Here's a cute one from Rosemary Zwick:

A woman in a grocery store happens upon a grandfather and his poorly
behaved three-year-old grandson. It's obvious to her that Grandpa has
his hands full with the child screaming for candy in the candy aisle and
other similar aisles. Meanwhile, Grandpa is working his way around
saying in a controlled voice, "Easy Albert, we won't be long... easy boy."

Another outburst and she hears Gramps calmly say, "It's okay Albert just
a couple more minutes and we will be out of here. I just got to get some cheese and eggs.

At the checkout, the little terror is throwing items out of the cart and
Gramps again in a controlled voice says, "Albert, Albert, relax buddy,
don't get upset. We will be home in five minutes, stay cool, Albert."

Very impressed, the woman goes outside where Gramps is loading his
groceries and the boy into the car. "You know sir, it's none of my
business but you were amazing in there. I don't know how you did it.
That whole time you kept your composure and no matter how loud and
disruptive he got, you just calmly kept saying things would be okay.
Albert is very lucky to have you as his Grandpa."

"Thanks lady" said Gramps, "but actually I'm Albert... my grandson's name is Steve."

__________________________________________________

                            TODAY'S RECIPE
__________________________________________________

Today we make a stop in Greece, where feta cheese is not only used in
salads. Here it provides a tangy counterpoint to the shrimp and tomato sauce.

Greek Shrimp with Feta Cheese

2 lbs (1 Kg) shrimp, peeled and deveined
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) olive oil
1/2 cup (125 ml) chopped onion
2 scallions, finely chopped (green and white parts)
2 cloves garlic, finely chopped
1 cup (250 ml) tomato puree or canned tomato sauce
1/2 cup (125 ml) dry white wine or water
1 Tbs (15 ml) butter
1/4 cup (60 ml) ouzo or brandy (optional)
1/2 tsp (2 ml) dried oregano (Greek if possible)
3 Tbs (45 ml) chopped fresh parsley
1/2 lb (250 g) feta cheese, cut into 1/2 inch (1 cm) cubes

Mix the shrimp with the lemon juice and let stand while preparing the sauce.

Heat the olive oil in a heavy skillet over moderate heat, and saute the
onion, scallions, and garlic for 3 minutes, until limp. Add the tomato
puree and wine and simmer for 15 minutes. In a separate pan, melt the
butter and saute the shrimp for 3 to 4 minutes. Add the ouzo or brandy
and ignite it carefully, shaking the pan gently until the flame dies
down. Add the oregano and parsley and toss to combine. Place the shrimp
in the bottom of a 2-quart (2 L) ovenproof dish, along with the juices
from the pan. Pour the tomato sauce over the shrimp and top with the
feta cheese. Bake in a preheated 375F (190C) oven for 10 to 15 minutes, until hot and bubbly.
 Serves 4 to 6.
Received on Wed Oct 14 20:42:24 2009