Text 7400, 87 rader
Skriven 2011-02-19 17:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: FOOD MILES 10219
========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> I had hopes, as it is American in origin...
 
 JW> South American, not north North American.

 GJ> I know.  Bolivia is just as much American as Canadia.  All connected
 GJ> together into the one lump of land that Columbus ran into.

We do differentiate between North, Central and South America though.
You would not expect Siberia to grow the same fruits as Sumatra just
because they are both regions of Asian countries would you?

 GJ> NZ...
 GJ> a take-over of the country to become another state (or 2 states)
 GJ> of Australia.  That idea has been suggested there from time to time,
 GJ> usually when the NZ economy is not doing too well.  The suggestion has
 GJ> also come from Australia, but usually when the NZ rugby or cricket
 GJ> teams have been particularly successful.

We think of taking in the Barbados as our 11th province every winter.

 JW> The concept of two shrimp per serving always amazes me!

 GJ> Why?  They are big ones.

As you know we don't get ones that big in our waters.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Coconut Shrimp on Romaine Leaves
 Categories: Appetizers, Tnt, Holiday, Chilies, Dairy
      Yield: 15 Servings

     12 oz Shrimp; fresh or frozen,
    Peeled, deveined
    1/4 c  Shredded coconut
    1/2 c  Unsweetened coconut milk
    1/4 c  Peanuts; dry roasted,
    Unsalted, chopped
    1/4 c  Brown sugar; packed
      1 tb Fish sauce
      3 tb Lime juice
      1 tb Ginger root; finely
    Shredded
      1 sm Jalapeno pepper; seeded,
    Finely
    Chopped
    1/4 ts Salt
     30 sm Romaine leaves

  To get small romaine leaves use just the hearts of two heads of
  romaine. Save the outer leaves for a salad.

  For shrimp filling, thaw shrimp if frozen. Bring 4 cups water and
  1/2 teaspoon salt to boiling in a large sauce pan. Add shrimp and
  simmer 1-3 minutes or till opaque. Drain. Rinse under cold running
  water. Drain again. Coarsely chop shrimp. You should have about 1
  1/2 cups. Cover and chill. Spread coconut in a shallow baking pan.
  Bake at 350F for 5-10 minutes or till golden brown, stirring once
  or twice. Remove from oven. Cool. For sauce, combine coconut milk,
  peanuts, brown sugar and fish sauce in a small sauce pan. Bring to
  boiling. Reduce heat and simmer, uncovered, over medium heat 8
  minutes or until slightly thickened, stirring occasionally. Cool.
  Combine chopped shrimp, toasted coconut, lime juice, ginger root,
  jalapeno, pepper and salt in a bowl. Stir in sauce. Cover and
  chill up to 4 hours. Transfer shrimp mixture to a serving bowl.
  For each appetizer place a spoonful of shrimp filling on a romaine
  leaf. Roll up.

  Recipe By: Holiday Appetizers 1996, Better Homes and Gardens

MMMMM




Cheers

YK Jim


... Jumbo Shrimp? Let's think about that

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