A bag of frozen shrimp provides almost instant weekday meals. Run the shrimp under cold water, or soak it just until thawed - about 10 minutes - then cook with seasonings or a sauce just until it turns pink, about 3 minutes.

For an even a faster dinner, use already cooked shrimp, and skip the marinating step. Add the shrimp and some lemon juice at the very end of cooking.

MCT News Service

Spicy Shrimp Curry

Ingredients for shrimp:

•1 pound frozen, peeled raw shrimp, thawed

•1/2 teaspoon coarse salt

•1/4 teaspoon each: fresh ground black pepper, ground red pepper

•2 tablespoons fresh lemon juice

Ingredients for sauce:

•3 tablespoons canola oil

•20 curry leaves, optional

•4 small dried red chilies

•1 teaspoon freshly ground black pepper

•1 3-inch piece ginger root, peeled, minced

•1 red onion, chopped

•2 teaspoons coarse salt

•2 cloves garlic, chopped

•2 teaspoons ground

•coriander

•1/2 teaspoon each: turmeric, curry

•powder

•1 15-ounce can each: diced tomatoes, coconut milk

•1 cup chopped cilantro

Directions:

Mix shrimp, salt, pepper, red pepper and lemon juice in a food storage bag; toss to coat. Refrigerate.

Heat oil, curry leaves and chilies in wok or skillet over medium-high heat until

sizzling. Add pepper, ginger, onion and

salt; cook, stirring

and sprinkling with

a little water to keep from sticking until onion is golden.

Add garlic, coriander, turmeric and curry powder; cook

1 minute. Reduce heat to medium; add tomatoes. Cook, stirring, 1 minute. Increase heat to medium-high; cook 5 minutes, stirring. Add coconut milk; heat to a boil. Add shrimp and juices. Heat until shrimp are cooked. Stir in cilantro. Serve with cooked rice.

Servings: 6

Nutrition information per serving: 322 calories, 64 percent of calories from fat, 24 g fat, 14 g saturated fat, 112 mg cholesterol, 15 g carbohydrates, 16 g protein, 1,103 mg sodium, 4 g fiber