shrimp curry and lime cous cous

We started the week off by making a thai style curry with shrimp.  Instead of traditional jasmine rice, we used whole wheat cous cous, which we had on hand, and infused it with limes.    

Lime cous cous:    
-2 cups chicken or vegetable broth  (We didn't have broth so we used 2 cups water and a boullion cube) 

-the zest and juice of one lime

-2 cups cous cous 
Heat broth, lime juice, and lime zest until boiling.  Stir in cous cous, cover and turn off heat.   

Shrimp curry:   

-1 pound of large shrimp peeled and deveined

-1 can of cocunut milk

-2 tbsp of red curry paste

-1/4 cup chopped scallions

-1 tsp. minced ginger

-red bell pepper

-shitake mushrooms

-shredded romaine lettuce

-shredded basil

-2 garlic cloves minced
-2 tbsp vegetable oil
Saute shrimp in vegetable oil for about 3 minutes then add in peppers, mushrooms, onions, ginger and garlic.  Allow to cook for about 5 minutes.  In the meantime, stir curry paste and coconut milk together until blended.  Combine curry mixture with shrimp and veggies and simmer for a few minutes on low heat.  Before serving add a handful of shredded basil. 

Serve shrimp curry over a bed of cous cous.  Top with shredded romain lettuce for some extra crunchiness.