We interrupt our regularly scheduled blog posts due to illness. My sinuses are so clogged I feel removed from myself; kind of like the omniscient narrator of my own life.
Danielle stumbled into her kitchen after a day of work, searching for something edible. She stared into the cold light of the near-empty fridge with glassy Muppet sized eyes and sneezed for the umpteenth time. Being sick sucks, she thought, and chicken soup is overrated. Her taste buds had the strength of a Sprint cellphone signal so she decided on something intense, spicy and garlicky. While the fridge offered little more than a few cloves of garlic, ginger root, tofu, and a handful of mushrooms, the freezer held a pleasant surprise—a bag of frozen shrimp. Finally, a bottle of Sriracha sauce offered spicy salvation.
Oddly enough, this thrown-together meal was one of the best I have cooked in a long time. The ginger and garlic opened up my palate, allowing me to really taste the shrimp and mushrooms, which lightly caramelized and added more flavor to the pan. Even the tofu tasted good! Because I am a heat fiend, I Jackson Pollock’d the Sriracha sauce over all the ingredients before giving it all one last stir. Next time I’ll toast some sesame seeds to top it. But for now, here’s my simple recipe to blaze through an early spring cold.
>> Click here to get the full spicy garlic ginger shrimp recipe. >>
One thing I’ve learned from my 
