SHRIMP ICARUS serves 6

Icarus, you will recall, was the Greek whose father, Daedalus, built the labyrinth in Crete where both were imprisoned and from which they escaped by means of wings attached to their bodies with wax. Icarus flew too near the sun, which melted the wax, and he fell into the sea and was drowned.

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Unlike Icarus, these shrimp have only one wing - with which it is well known that a bird cannot fly - but like Icarus they "go down" easily and quickly.

In addition to being a fine method of opening a meal they provide a pleasant change from the usual good but unimaginative shrimp cocktail. They are filling, however, and four to a customer are ample if a dinner is to follow. The artichoke should be cooked well in advance that it may cool before use.

24 ARTICHOKE LEAVES, COOKED
1/2 CUP HOLLANDAISE
6 SPRIGS WATER CRESS
24 MEDIUM-SIZE COOKED SHRIMP
PAPRIKA

Select a large artichoke, plunge it into a big saucepan of boiling salted water, and cook briskly for about forty-five minutes.

While it is boiling, make the Hollandaise (qv). Place it and the cooked artichoke in the refrigerator to cool until you are ready to serve. Remove the two dozen largest leaves from the artichoke.

Place a sprig of water cress in the center of each plate. Arrange the artichoke leaves in a circle around the water cress, with the thick ends of the leaves in the center.

On each leaf at this end place one cooked shrimp. Put a quarter tea­spoon of stiff Hollandaise on each shrimp. Sprinkle with a few grains of paprika and serve.

From: "Fast and Fancy Cookery"

Recipes for those who work from nine to five and still enjoy entertaining at seven with hints on the gracious feeding of the unexpected but welcome guest.

BY John Philips Cranwell - Available from DMC Enterprises, Inc.

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