do i smell curry?

It's 6:30 in the morning and there is still a faint scent of curry (!) still lingering in the air of our apartment. It does not go well with my coffee. I light a candle and cozy up with my laptop. A typical South Florida storm rages over the ocean and I think to myself about how much my life has changed since Matt and I moved to Miami.

The food in South Florida is much different from the food I grew up with. Hot peppers quickly became my new obsession. I love to try new recipes and experiment with flavors and spices. Thankfully I have a husband who thinks he has a stomach of steel and definitely has a sense of adventure. On Matt's last trip he bought me a new cookbook. "It's the perfect cookbook for you honey," Matt explains, "it even has the nutritional information for each recipe next to it!" *swoon*

Naparima Girls' High School Cookbook

Last night's feast . . .

Curried Shrimp

2 lbs. shrimp (shelled)

1 tsp. minced garlic

1/2 cup finely chopped onion

2 tbsp. green seasoning

2 tsp. curry powder or more

1/2 cup water

2 tbsp vegetable oil

1 tsp. salt

hot pepper to taste

Method:

1. Season shrimp with garlic, onion, and green seasoning (that's green curry).

2. Mix curry powder with 1/4 cup water.

3. Heat oli and add curry paste and saute for 1 minute.

4. Add shrimp, salt, hot pepper, and stir to coat shrimp for a minute or two.

5. Add remaining water and cook on high heat for about 3 minutes. DO not overcook as shrimp will be tough.

Adjust salt and pepper.

I served mine with sauteed green peppers and cous cous whereas Matt just had cous cous. It was great! If I did it again I'd use a little more water and curry paste. I'd also use more hot pepper.