Singing Shrimp

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

My wife and I were sitting in the living room and I said to her, "Just
so you know, I never want to live in a vegetative state, dependent on
some machine and fluids from a bottle. If that ever happens, just pull
the plug." She got up, unplugged the TV and poured out all of my beer.

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                            TODAY'S RECIPE
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Here is a dish from the famous Commander's Palace restaurant in New
Orleans, where it is often prepared at tableside. It's quick and easy, and oh so elegant.

Singing Shrimp

8 Tbs (120 ml) butter
2-4 cloves garlic, finely chopped
1/2 cup (125 ml) chopped scallions (spring onions), green and white parts
1/2 cup (125 ml) sliced fresh mushrooms
4 to 6 large shrimp per person, peeled and deveined
2 Tbs (30 ml) brandy
1 tsp (5 ml) Worcestershire sauce
Salt and cayenne pepper to taste
Toast points for garnish

Heat the butter in a large skillet over moderate heat and saute the
garlic, scallions, and mushrooms until tender, about 5 minutes. Add the
shrimp and cook until they turn pink, about 3 minutes. Add the brandy,
Worcestershire sauce, salt, and cayenne and cook an additional 2 to 3
minutes, stirring frequently. Serve over toast points.
Serves 4 to 6.
Received on Mon Apr 19 20:50:43 2010