Laughter is the best medicine and I can always count on Aimee Henry, a chef and registered dietitian in Denver, to get me giggling. We grew up together in a place we call paradise: Melbourne Beach, Florida. When we weren’t getting sunburned, we were in one of our kitchens making some sort of delicious mess. A favorite elementary school cooking activity was jazzing up frozen pizzas with fresh ingredients and singing our own advertisement jingles.

Though a 1,200 mile diagonal line separates us now, we can pick up easily with a phone call, some that go on for hours. One such chat led to me asking Aimee to contribute some nutrition tips to my cookbook. Her guidance is woven throughout. I love visiting her in Denver and I am ready to go the minute the coast is clear. We still catch up in our hometown which includes long walks on the beach and maybe a slice of pizza at the Boardwalk.

What’s your 20 minute recipe? It might be too common, shrimp tacos? Or I have a spicy Thai shrimp soup that’s quick and dirty. Just a few ingredients and it’s a crowd pleaser. I love these flavors together. You have to have coconut milk on hand. This one’s from an old Southern Living cooking school I went to at the Melbourne Auditorium in the 90’s. I’ve changed it up a bit, adding the shrimp at the very end and cilantro and green onion.

What’s your favorite city? Malaga, Spain. Got the local scoop and had the BEST recommendations of where to eat. The people were super friendly, really the most welcoming locals. I’ll never forget the grilled artichokes in Malaga.

What’s your favorite restaurant in your current city? Can I say two? Uncle 2.0, a homemade ramen place. It’s so good! And the Sushi Den, it’s a stand by.

Treasured find in the back of your fridge? This is easy! I just cleaned out my fridge. Iowa Country Dill Mustard. I bought it in Iowa at the farmer’s market. It’s super vinegary. I also found a bottle of sake, chilled, which was a fun find.

Who taught you to cook? My mother first. She inspired me to cook and continue cooking. Then I got my culinary training, a 6-month program in Boulder, Colorado with the final month in Provence, France. First time I used a chef’s knife, wore a white jacket with droopy sleeves, cooking at altitude, French cuisine. What am I doing here? Then I relied on my palate.

What’s your go-to dish for company? Oooohhh depends on the season. Usually something on the grill, chicken or fish, and a salad or two. Burrata with good tomato and basil in the summer, extra virgin olive oil, balsamic vinegar, cracked black pepper and coarse salt. I like veggie kabobs. I’m a kabobber. You can do them ahead of time and then you don’t have to think about it. In the winter, Beef Bourguignon with potato gratin.

What’s on your cooking playlist? I like the Talking Heads station on my Sonos player. It’s a really good station.

Coffee, tea, or Kombucha? Tea without question. English breakfast with a little bit of sugar or honey. OK it’s usually sugar and half and half. I might do a decaf cappuccino with dessert. I love coffee ice cream and a good affogato. I just like to say it.

Date night—at home? or out? Date night out. Definitely out. Well, it depends on where I am in the relationship.

Most stained cookbook? Well, I did not stain it, it is stained from my mother. It’s the Betty Crocker cookbook. Probably my go-to is the New York Times Craig Claiborne book.

Indispensable kitchen tool? My large Boos Block cutting board and an 8-inch chef’s knife. I’m a firm believer in the larger the cutting board the better, and lots of prep bowls.

Staple childhood comfort food? That’s a hard one! Grilled cheese is boring. I’ll say my mom’s homemade bagels. We didn’t have bagels in Melbourne Beach, Florida. You had to go down to South Florida to get bagels, so my mom learned to make them.

Who would you most like to share a meal with? past, present or fictional? A meal with my mom and dad.

Surf? or Turf? Surf for sure. Shellfish in particular, crab and scallops. Not those teeny little ones.

Ideal grilled cheese? Gruyere on rosemary sourdough bread. Sometimes I’ll slice a big dill pickle on there, or have a pickle on the side.

Favorite pizza topping? Mushroom and onion, or spinach, mushroom and onion. I put dollops of ricotta on halfway through and top with arugula at the end.

Where would you want to take a cooking class? I think it would be fun to do a class in Italy. Tuscany. That whole experience in France was phenomenal.

What’s your Counter Intelligence cooking tip? I have two. Enhance your knife skills and get comfortable. It’s nothing but a thing! And grow your own fresh herbs. My chives are coming up and I’m thrilled. The oregano and mint are coming soon.

Three things next to your stove? There’s more than three, there’s so much! I have that salt from you, my dear. Peppermill, crushed red pepper. On the other side of the stove I have olive oil, butter, shallots and garlic. There’s a lot going on.

What’s your favorite sports team? That’s so easy! Clemson Tigers. Otherwise I watch golf.

Do you have a wellness tip you’d like to share? Nourish your body, get some sunshine and give yourself some grace if you find yourself finishing off a pint of ice cream.

As we were wrapping up, Aimee said “you didn’t ask me the pie question” (one I had asked my mom in her recent interview). “I was ready for it. I was gonna say it’s more about crumbles, crisps and cobblers. Yes.”

Spicy Thai Shrimp Soup

Homemade soups are their very best when made with homemade stock. Barring that, Aimee suggests choosing low or no-salt added store-bought broth. Her version calls for fresh ginger and crushed red pepper. Since I was out of ginger, I revised by subbing a heaping tablespoon of red curry paste from my pantry. Worked like a charm.

2 tablespoons vegetable oil
1 tablespoon grated fresh ginger
1/2 to 1 teaspoon crushed red pepper
1 small onion, chopped
8 ounces fresh mushrooms, sliced (I used shiitakes)
salt to taste, if using unsalted broth
5 cups chicken stock
1 (13.5 ounce) can coconut milk
1/3 cup uncooked long-grain rice
1 pound medium shrimp, peeled and deveined
2 tablespoons fresh lime juice, plus lime wedges for serving
handful each of chopped green onions and cilantro

HEAT the oil in a medium stockpot over medium heat and add the ginger and crushed red pepper (or red curry paste if using, see note) and stir for one minute. Add the onion and cook another minute, then add the mushrooms, stirring just until they begin to wilt, two minutes or so. Season with salt (I used about a teaspoon since my stock was unsalted).

ADD the stock or broth, coconut milk and rice and stir. Bring to a gentle boil, then reduce heat to medium low and cook, stirring occasionally for 15 minutes. The rice should be just tender.

STIR in the shrimp and cook just until shrimp turn pink. Add the lime juice, green onions and cilantro.

LADLE the soup into bowls (6 good sized servings) and serve with lime wedges.