When her family home was finally tenant-ready, scrubbed clean of 40+ years of memories, she foolishly believed she would never return; that these renters would somehow morph into buyers without her involvement. She dreaded opening that front door again, scared of releasing nearly forgotten childhood sadness into the blinding daylight. This house, this street, this city, no longer held significance for her, scorched of sentimentality. As if to prove it, she never calls it “our home” or “mom’s home.” She either says, “The Norwood street house” or, more aptly, “The Albatross.”
Curried Shrimp Appetizer
- Curried Shrimp
- 4 teaspoons coriander, ground
- 2 teaspoons cumin, ground
- 1 teaspoon turmeric, ground
- 1/2 teaspoon mustard seed, ground
- 1/2 teaspoon ginger, ground
- 1/4 teaspoon chili, ground
- 1/4 teaspoon cardamom, ground
- 1/8 teaspoon clove, ground
- 3/4 teaspoon salt
- 1 ½ lbs. raw shrimp, tail on Cilantro Chutney
- 1 bunch cilantro, stems removed
- 1/2 inch fresh ginger
- 1 serrano chili, seeds removed
- 6 scallions, white and pale green parts
- 8 to 10 fresh mint leaves
- 2 Tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon cumin
- water, as needed
- Measure all curry spices except salt into a small, dry sauté pan. Cook until fragrant. Remove from heat and add salt. Set aside.
- Combine chutney ingredients except water in a blender Add enough water to blend until chutney resembles pesto. Set aside.
- Rinse and dry shrimp well. Place in a bowl and sprinkle with curry, mixing until shrimp is covered with curry.
- Heat olive oil in a large skillet. Add shrimp and sauté until pink and opaque, about 3-5 minutes.
- Serve shrimp at room temperature with chutney.