Stoneground Shrimp

The other evening I planned on making my old standby, shrimp curry, but decided try something different. I sauteed fresh ginger and red onion and set it aside. Next I added sauteed baby bello mushrooms and set them aside. Then I added sweet red peppers and snow peas and sauteed those till they were soft, again setting them aside. I peeled and de-veined one pound of shrimp and sauteed them till they were just turning pink. I added 1/2 lemon squeezed, 2 tablespoons of a good coarse stoneground musturd, 1 tablespoon of brown sugar, 1 teaspoon of ground cumin, 1/2 teaspoon of dried ground chipotle pepper, and 1/2 cup of fresh chopped cilantro.

I turned theheat up high and tossed the mixture till it was well blended and served it with some long grain brown rice.  Stoneground mustard may sound strange but the addition was just the twist needed to raise these shrimp to a another level. Try it you might like it. As always ingredients minus the shrimp can be used in a purely vegetarian dish to the same delight.

Today's post was to be titled, Oh Dear Deer, but my photos were all blurry.The content was heavy for the up coming holiday weekend. So my dear readers look to the future for my view of certain socioeconomic times of our day. Meanwhile enjoy the holiday weekend. Suffice it to say that today too many folks labor beyond what is considered to be human in today's society. Thanks for reading and for all your comments.