Thursday, 29 December 2011


There are two perennial conditions I can set my watch by. One; my pre-holiday angst. And two; its accompanying bi-polar tendencies.  One minute wild-eyed and railing at the injustice of a doomed to-do list, I can be transported by a carol or a snowflake or a child’s smile (but mostly by a strong, black coffee). And voila.  Like holiday magic, I’m brimming with love, joy and goodwill for all humankind.
The only thing that never changes- never, never, never- is my need for food. Good food and lots of it. Nothing like the anticipation of a great meal to carry a momentarily crazed woman to another dimension.
So I love this recipe during the mad rush of the season. It’s all those things we appreciate (quick, healthy and delightfully delicious). But most importantly, it’s a mood changer.

This is my adaptation of a recipe by Canadian Chef Michael Smith.
½ cup olive oil
2 garlic cloves, minced
2 pounds large shrimp, peeled and deveined
Juice of 1 lemon
Zest of 1 lemon
½ cup chili sauce
2 ripe tomatoes, diced
¼ cup horseradish
1 tablespoon soy sauce
1 bunch fresh parsley, minced
4 scallions, sliced
In a large, heavy frying pan, heat oil over low heat and cook garlic until just to starting to release aroma and before it starts to brown. Add shrimp, increase heat to medium and until they begin to turn pink. Add remaining ingredients up to parsley and bring to a simmer. Remove from heat and stir in parsley and scallions.
Serve over rice pasta if you would like. But really, it can stand alone.