Shrimp with Bishop's weed p. 256

Made this tonight, using the variation w/ thyme that is recommended. Had a moment of aggravation when I thought the called for herb was the same as the bishops's weed aka goutweed aka the demonic invasive plant I've spent the past 7 years unsuccessfully trying to eliminate in my perennial garden. A Wikipedia search seems to indicate they are different and unrelated plants.

So, made a few "regional" variations. As mentioned, used thyme instead of bishop's weed, as I haven't had the chance to make the hour drive to the nearest Indian market. Used canned tomatoes, as the fesh season has ended. And, used itsy bitty Maine shrimp that I have in my freezer from last season, trying to use up before this season starts. They cook really fast, so skipped the shrimp searing step and simmered the final sauce mixture for a few minutes before adding the shrimp.

Served this over soba noodles- a pasta was recommended in the header. Very yummy, vey easy. Could see why doing the shrimp and sauce separately would make a nice visual effect- pink sauce and yellow shrimp. The turmeric wins once they are mixed.

Did also make this NYT recipe 2 nights ago. I was fortunate enough to have ground lamb in my freezer that I was trying to use up. I had the opposite spice problem- plenty of turmeric but no saffron to be found at my local supermarket. Was a bit worried about the tomato sauce without it. When I first tasted it after the initial simmer it neither tasted or looked very good at all. But after I added the meatballs and simmered for 20 minutes it was wonderful. Had over a brown rice blend with a chickpea and beet salad.

Just impulse bought a pound of fresh east coast razor clams. Pan fried them last time. Any other good quick ideas? They're on the menu for tonight once I stop binging on soft shell crabs.