Shrimplicious is the name I’ve given to the crustacean featured in a relaxation video. I turn to this video when life becomes a tornado of questionable decisions that whip around and hit me in the face at the end of the day—when all I want to do is relax.
Example: Did I really step in some kind of green substance today as I was crossing the street? Is it still on my shoes? Did it splash onto my pants? Where else could it be?
Shrimplicious, on the other hand, just chills in a tank, while a floaty, wavy song plays in the background. Shrimplicious isn’t thinking about anything really—but I’m thinking about Shrimplicious—and I’m getting hungry—and I’m wondering how Shrimplicious would taste in a spicy sauce over rice.
So, I stop the relaxation video after a mere five seconds, and search for a spicy shrimp recipe—and I find it—right here: Spicy Island Shrimp Recipe from “Taste of Home.” I followed the recipe instructions, but I only used one can of tomato sauce and reduced the amount of butter and vegetables. I also only used about 20 shrimp for three people. The recipe also states to let everything cook together for about 30 minutes, but I would imagine that if I did that, Shrimplicious would not be so chill. Shrimplicious would be shriveled and tough. So, I made the sauce—let it simmer a bit to get spicy—and then, I added the shrimp for about 5-8 minutes at the end—until they were cooked through.
The results were mixed. Alex and I loved the spicy shrimp. The sweet tomato sauce, with just a kick of spice, made for a swimmingly good combination. Nate, on the other hand, didn’t like it as much as he liked the gambas al ajillo (shrimp in garlic sauce) that I made a little while ago on family tapas night. I would have to agree that dish was really good, too—and very hard to top. So, in first place, I’d put the garlic shrimp recipe, and second place would go to this one. (Grand Champion/Best of Show is reserved for Shrimplicious alone—perhaps with just a twist of lemon.)
I served the spicy shrimp over rice, and then I decided to do a quick dish of black beans, which turned out pretty good:
–I emptied one 15.5-ounce can of black beans into a small pot—liquid and all.
–I threw in maybe a tablespoon or two of lime juice + a pinch of salt + maybe a teaspoon or two of cumin.
–I let the whole thing simmer over a low temperature for about 10-15 minutes.
Of course, the best black beans I’ve ever had didn’t come from a can. They simmered for a long time in a pot, but the canned version wasn’t bad for a last-minute fix.
For now, I can’t get my mind off Shrimplicious. No other relaxation video has had this effect on me before. I wonder what Shrimplicious is doing there, all alone, without any beans or rice or a nice chardonnay for company.
In other news: I have two stories up this week: 1) A horror genre story in The Chamber Magazine called “Like Moths to a Flame” and 2) A silly story in Bullshit Literary Magazine called “Remote Team Uses Text-Based Chat for Unity and Cohesion.”
Your Turn: Do you watch relaxation videos? What do you do to relax?