Curried Shrimp Chowder

5 large shrimp, each cut into 3 pieces

1 garlic clove, chopped

sprinkles of coriander, cumin, ginger, gochugaru, turmeric, salt, pepper

1 Tbsp butter

2 large white mushrooms, halved & sliced

sprinkle of nutmeg

1/4 cup frozen corn, defrosted

1 cup coconut milk, warmed (not to a boil) in microwave

1 tsp chicken bouillon concentrate

marinate shrimp in garlic / spices for 10 minutes

saute mushrooms  / nutmeg / salt / pepper on medium high heat for 3-4 minutes

add shrimp & saute 2 minutes

add corn plus coconut milk mixed with bouillon concentrate

bring to a boil & serve

Fennel & Brussels

2 Tbsp olive oil

1/2 red onion, quartered / sliced

1 fennel bulb, stemmed / quartered / sliced

brussels sprouts, stemmed / quartered

2-3 garlic cloves, halved & sliced

3 strips of canned anchovy

1/2 tsp coriander

1/2 tsp dried mustard

1/2 tsp dried basil

salt / pepper

2 Tbsp capers

1/3 cup ricotta

saute all but capers / ricotta until brussels are barely tender

stir in capers / ricotta until ricotta melts into the vegetables