Text 14783, 88 rader
Skriven 2008-10-08 08:19:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: Bad shrimp
======================
-=> JIM WELLER wrote to ALL <=-

 JW> Just FYI, this is from The Daily Mail in the UK.  It's a long
 JW> article, but it's a good one and blends both the local color of a
 JW> Vietnamese shrimp-farming family, and the scary details of just what
 JW> they're putting into their shrimp.  And into themselves, into the
 JW> environment, and into those among us that eat their shrimp.  And
 JW> this isn't just about chemical malpractice in Vietnam, it's
 JW> widespread.  And way beyond a little melamine in your milk.

 JW> *********************

 JW> Is your prawn cocktail toxic?  Read this and you may never want to
 JW> eat one again

I don't do much with "farmed" seafood from Asia. Especially shrimp and tilapia
(which is abused just as much, or more).

Central American shrimp farming, while it has some problems is MUCH cleaner (in
all senses) than the S.E. Asian product.

All is not doom and gloom - just to give this an upbeat message. 

http://tinyurl.com/shrimpfarm - to get a better idea of what is happening in
the Western Hemisphere (also Asia) shrimp farming.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Skewers W/Tzatziki, Spinach, & Feta
 Categories: Seafood, Greens, Dairy, Citrus
      Yield: 4 servings
 
      1 c  Greek-style yogurt *
      1 c  1/4" cubes English hothouse
           - cucumber
      3 tb Chopped fresh dill
      2 tb Fresh lemon juice +
           - additional for drizzling
      2 tb Chopped shallots
  1 1/4 ts Aniseed; fine crushed,
           - divided
           Olive oil (for brushing and
           - drizzling)
      1 lb Uncooked large shrimp;
           - peeled, deveined, tails
           - left intact
      8 c  Baby spinach leaves
    3/4 c  Crumbled feta cheese
 
  Tzatziki is a popular Greek sauce made from yogurt,
  cucumbers, garlic, and dill. Here we've subbed in shallots
  for garlic and used it to top skewers of shrimp. Serve any
  leftovers with pita chips, as a substitute for mayo on roast
  chicken sandwiches, or as a sauce for grilled lamb.
  
  Mix Greek-style yogurt, cucumber, dill, 2 tablespoons lemon
  juice, shallots, and 3/4 teaspoon crushed aniseed in small
  bowl; season tzatziki generously with salt and pepper.
  Chill.
  
  Prepare barbecue (medium-high heat). Brush grill with oil.
  Thread shrimp onto 4 metal skewers. Brush shrimp all over
  with olive oil; sprinkle with salt, pepper, and remaining
  1/2 teaspoon crushed aniseed. Grill just until shrimp are
  opaque in center, about 3 minutes per side. Divide spinach
  among 4 plates; drizzle lightly with additional lemon juice
  and olive oil. Top each with 1 shrimp skewer. Spoon tzatziki
  over shrimp; sprinkle with feta cheese and serve.
  
  *A thick yogurt; sold at some supermarkets and at specialty
  foods stores (such as Trader Joe's and Whole Foods markets)
  and Greek markets. If unavailable, place plain yogurt in
  cheesecloth-lined strainer set over large bowl. Cover and
  chill overnight to drain.
  
  Bon Appétit | August 2008
  
  Makes 4 servings
  
  Meal Master Format by Dave Drum - 18 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And the aptly named Sir Not-Appearing-In-This-Film."
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