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.

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