This shrimp curry comes together while your rice is cooking, but if you’re really pressed for time, you can make the curry sauce ahead of time and add the shrimp at the last minute.
The inspiration for making this chamoy, a Mexican plum sauce, came on my way home from the marché when I was handed 2 beautiful yellow plums as part of a promotion for a supermarket opening.
On the surface, you wouldn’t think that Nice would have a lot of ethnic markets. But take a walk through almost any neighborhood and you’ll be surprised to find markets from many lands.
This cilantro lime dressing was on the Smitten Kitchen site as part of a salad that looked good but had corn in it, which is hard (and expensive) to find here in France. Cilantro and lime are winners for me, so I gave it a shot.
