Easy Shrimp dish

I went home and shared with my kids the news of my blog. I looked into their shiny eyes and saw myself reflected as a superhero. I feel the weight of that responsibility and carry it carefully everyday. I felt that familiar burden when I presented them with my big news. They looked at me as though I was the next food network queen. I am a huge fan of the food network channel. I do not compare myself to any of the stars but there are days when I will throw my spices into the pan with an Emeril "BAM" or saunter like Bobby between the counter and stove with a crooked smile or smack my lips like Paula or improvise like Rachel. I have pretended to be in their shoes and it is fun.

As I look out of my office window and see the bright sun, I find it hard to believe that we are going to be pounded by snow tomorrow. I already know what I want to make tomorrow. A snowy cold day demands a warm, heartfelt dish. Tomorrow night we feast on Khichidi and fried eggplant. Um mm. So good. Khichidi is a comfort food made in India and I used to like it a lot during rainy days. It is a rice and lentil preparation that is so easy to make but so wholesome and tasty.But that is tomorrow

Today it is going to be shrimp. I have this really simple shrimp recipe that takes minutes to prepare and is so delicious.

Spicy Shrimp 

1/2 lb shrimp, deveined and cleaned
1 onion, finely chopped
2-3 cloves garlic crushed and chopped
1 cup diced tomatoes
Curry leaves
1 tsp turmeric
1 tsp cayenne pepper
1 tbsp lemon juice
Salt to taste
1tbsp oil for cooking
1/2 tsp mustard seeds

1. Clean the shrimp.Make sure to remove the black vein that goes through the shrimp.
2. Add the mustard seeds to the oil to season the oil.
3.Saute the onions and garlic in the oil till they become translucent. We do not want to brown them too much.
4. Add the shrimp and fry till they turn pink.
5. To this add the turmeric, cayenne pepper and salt to taste.
6. Once the shrimp is well coated with the spices add the diced tomatoes and lime juice.
7. Cover the cook on medium falme for about 10 minutes. Stir coccasionally to make sure that it is not stuck to the bottom of the pan.
This recipe does not require any water in it. The jouces from the tomatoee should suffice.
8. Add the curry leaves before taking off the flame. Give it a quick stir so that the aroma of the cutrry leaves infiltrates the curry.
Serve with rice or couscous. It is yummy, guaranteed.