Lori's Shrimp With Couscous |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
Very good! Ingredients:
2 tablespoons olive oil |
3 lbs shrimp (pelled, deviened) |
salt & fresh ground pepper (to taste) |
2 tablespoons olive oil |
1 teaspoon mustard seeds |
16 curry leaves (minced) |
4 onions (minced) |
4 carrots (peeled, shredded) |
10 garlic cloves (minced) |
2 cups shrimp broth (can make in advance from shells!) |
2 3/4 cups chicken stock |
1/4 cup evaporated milk |
2 1/2 cups couscous |
2 cups peas (thawed) |
1/2 cup almonds (chopped, toasted) |
Directions:
1. Heat oil in a wok. Season shrimp. Add to wok. Stir-fry 3 minutes.
2. Remove with a slotted spoon.
3. Add oil to wok. Add seeds and leaves. Stir-fry until the sputter.
4. Add the onion, carrots and garlic. Stir-fry 5 minutes.
5. Return shrimp. Keep warm.
6. Meanwhile, bring the broth, stock and milk to a boil. Add couscous and peas.
7. Turn off heat. Cover. Let stand 5 minutes. Season.
8. Place couscous on plates.
9. Top with shrimp and almonds.
|
|