Title: Gyro with Cucumber Yogurt Sauce**

` ML> That recipe needs an antidote.

Sometimes I just want to poke the bear to see what happens:-}}

The bear's roar isn't very interesting.

Reserved shells from 2 lb large shrimp (see below)
2 lb large shrimp, shelled and deveined, shells reserved

We watched a Food network show called Chopped tonight. In one of the rounds, the chef contestants were given a basket that included what were called jumbo shrimp. To be honest, from looking at those shrimp, I
would say that 2 pound would be about 2 shrimp. I have never in my life seen nor even imagined shrimp that were bigger than most lobster tails
one might buy.

I guess the theoretical limit on their size hasn't
often been tested. I'd have probably sliced some of
them lengthwise into sheets and cut one into transverse
steaky things, one per serving, and used the trimmings
to make either pasta sauce or fried rice.

I actually grabbed this recipe sort of by chance (tonight's file had no shrimp nor lobster) and because seeing NC Ruth mention wild rice.

It looks like it might be okay, though in general not
my thing.

Title: Wild-Rice Burger
1 lb Lean ground pork
1 c Cooked wild rice
Source: Midwest Living, August 1995

A decent ratio. As you could guess, my comment would
be "what's this lean stuff?"

A north-woods touch, precooked Minnesota wild rice, flavors these pork
patties from Katie Koziolek, who lives near Freeborn, Minnesota (80

But I'm not so convinced that wild rice would add
much in the flavor department. I find it tends to be
a nuttyish nothingness unless it's rancid.

miles south of Minneapolis). For summer entertaining at her Oak Hill
Farm, Katie asks guests to bring salads and bar cookies. She supplies
the burgers and serves root beer and regular beer on tap.

Ooh, my kind of party.

From: Sallie Krebs Date: 08-05 Cooking

A voice not heard from in a long while.

Creole Shrimp with Wild Rice
Categories: Louisiana, Australia, shellfish, main
Servings: 2

2 c raw prawns (cleaned)
120 g butter
1 sm onion, finely chopped
1 sm green capsicum
1 ts crushed garlic
8 green olives, stoned and finely chopped
1 cn tomatoes
1 bay leaf
1 pn dried tbyme
1 pn cayenne pepper
2 ts parsley, chopped
2 ts brown sugar
Salt to taste
1 c wild rice or brown/wild rice mixture

This New Orleans-style dish tastes equally good
with Western Australia prawns and is adapted from
An American Sampler II, by the American Women's
Club of Perth.

Simmer onion, olives, cayenne and garlic in the
butter over a low heat for 2 min. Core and deseed
the capsicum, chop and add to the mixture. Add
chopped tomatoes, bay leaf, thyme, parsley, brown
sugar and salt and gently simmer for 1 hr or until
you are left with a thick sauce-like mixture.

After you have started to cook your mixture,
begin your boiled rice. If wild rice seems expensive,
brown rice/wild rice mixtures can be purchased more
cheaply.

Stir raw prawns into mixture and simmer for 10 min,
making sure it is well heated. Serve on a bed of
rice, accompanied with a glass of chilled white
burgundy or a cold beer.

http://www.fish.wa.gov.au/wf/recipes
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