I love quick cooking. I like quick writing, too.

So here’s a ten minute recipe that’ll have everyone asking, “Wow, how do you find time to do that on your busy schedule?”

Smile knowingly and mutter something about learning about Indian food when you were traveling there with Mommy back in the day, or it was something you learned when you were diddling that famous chef.

It’s easy shrimp (aka prawns) and spinach curry, and that’s not a reflection on what you were doing with that famous chef’s sweet curry puffs. Hmmm.

What you’ll need:

A bottle of Trader Joe simmer Sauce. I swear we have not received any sponsorship (yet) from Trader Joe. And you can see a review of it and other recipes with it here.

But I digress, before you get going, put on some rice to steam. We always eat steamed rice made with a can’t mess-up steamer bought from a local Asian food store, Korean Korner in Silver Spring, MD.

Your rice will never go gluggy again. I promise you.

And please buy some decent rice. I splash out on Tilda Basmati, which is ridiculously expensive at the Safeway but always tastes great.

The steamed rice takes about 12 minutes .. so put that on before you get going with the rest.

Take a clove or two of garlic. Smash, slice or press, whatever you like.

Take enough thawed green shrimp to feed you and your loved ones.

Grab a big bag of prewashed spinach. I am now a convert of the ready to eat stuff after years of smiling through poorly washed gritty bundled spinach.

Cut a lemon in half.

Grab a large frying pan, which is large enough for everything.

Heat a tablespoon or so of olive oil, add garlic and shrimp and fry quickly for a minute or so, add one jar of Trader Joe Curry Simmer Sauce and shove all the spinach in and simmer on a highish heat until all the spinach has wilted and the prawns have just turned pink.

Shrimp alert: Really, really, believe me when I tell you that this messy concoction won’t take more than five minutes. Towards the end, add a good squeeze of lemon to taste. And if you like hot stuff, add some chili flakes (or fry a chili in with the garlic and shrimp at the beginning.)

Serve curry on rice. Garnish if you can stand to wait with a slice of lemon or basil or cilantro. If you really want to go the whole hog, set the table, light a candle or two, take a large slurp of wine, turn the telly on for the kids and pretend it is Friday night for 10 minutes … and sit down and eat a civilized meal with whomever makes your heart flutter.