Dinner pans out with shrimp curry

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Today's recipe was one of my mother's favorites for making shrimp curry in a hurry, in less than 20 minutes. Or in just about the time it takes to cook rice to serve on the side.

This was a company dish, as shrimp dishes were when we grew up, but since my three children eat shrimp, we often serve this midweek.

You can further shorten the cooking time if you use pre-cooked shrimp from the seafood counter. If so, add the frozen peas first and let them cook for 2 minutes before adding the shrimp. Let the shrimp cook until they are heated through, 2 minutes more.

Feel free to season this curry as you like, adding more curry powder or hot pepper sauce to suit your taste. Also, feel free to substitute cooked chicken breast, bites of sauteed beef and slivers of lean cooked pork. As always, the condiments are what make curry fun. Offer chopped cilantro, toasted almond slices, fresh mango or mango chutney, and golden raisins or currants to sprinkle on top.

Five time-shaving meals with precooked shrimp

• Toss together a salad using the shrimp, chopped celery, hard-cooked egg and mayonnaise seasoned with cayenne pepper.

• Slice the shrimp in half lengthwise and place them inside two flour tortillas with shredded cheese, chopped bell peppers and cilantro leaves. Griddle to make quesadillas, then cut into wedges and serve with salsa.

• Make your favorite vegetable soup, adding black pepper to taste and the shrimp at the last. Serve with oyster crackers.

• Season melted butter with minced garlic and serve little dipping bowls with the shrimp, which have been warmed briefly in the microwave oven. Serve a green salad and baked potato to the side.

• Saute onion and garlic in olive oil, add the shrimp, plus a can of diced tomatoes of your choice. Spoon over warm grits.