Dinner and a Prison Break . . .

Prison Break's coming up. I guess I'll try to liveblog it again. I'm pretty sure I'm not going to do this every week though. It's nowhere near as entertaining to do as 24 (seriously, Jack cut off a witness's heads so that he could infiltrate a gang). In the meantime, tonight's official Live Blogging TV dinner is Red Shrimp Curry. To make this, you'll need . . .

• 1 pound of shrimp (peeled and de-veined).


• Lots of veggies. I used a couple of bags of random frozen veggies that I had in my freezer (thawed, of course). Use your own judgement here.


• 1 cup of basmati rice


• 2 cups of water


• 4 cloves of garlic, chopped very coarsely


• 1 small onion, chopped regular like


• A little white wine doesn't hurt


• Olive oil (as much as it takes)


• 1 can of red curry


• 1 can of coconut milk

1. Combine water + rice + olive oil + high heat to bring it all to a boil (preferably in some sort of sauce pan or other cooking receptical). Move it to another burner and set it to simmer.
2. In a large stir-fry pan (high sides), heat the olive oil, and add the garlic.
3. Once the garlic is slightly browned, add the onion.
4. Add the shrimp and saute it until it's at the minimum doneness at which you'd consider eating it. Feel free to add the white wine here.
5. Remove the shrimp and set aside.
6. Add the veggies into the pan and cook until everything in the pan is generally rather warm.
7. Add the curry and mix around a bit.
8. Gradually add the coconut milk while stirring. Let the milk thicken or condense (or whatever) before adding more.
9. Once you're satisfied that you have a decent looking curry, add back in the shrimp and cook on medium low for a little bit.
10. Your rice should be done by now, so go ahead and stir it in.

Grab a bowl and a beer and you're ready to watch Prison Break . . .