Shrimp Curry and Couscous

This is a simple lunch or appetizer that is packed with flavor. The couscous basically cook themselves while the shrimp is prepared on a parallel track. Just get all of the ingredients prepared and measured in advance then just whip it together and serve immediately.

Ingredients

  • Shrimp Preparation
  • 1 cup yellow onion, rough chopped
  • 1 shallot, quartered
  • 1 cup fennel bulb, rough chopped
  • 1/4 cup fresh ginger, peeled and rough chopped
  • 1/2 teaspoon sugar
  • 1 1/2 teaspoon Madras curry powder
  • 14 ounces of unsweetened coconut milk (avoid lowfat)
  • 1 pound of local shrimp, peeled and deveined (you can leave the tails on)
  • 2 tablespoons cilantro, finely chopped
  • 2 tablespoons chives, finely chopped
  • 1 cup cashews, roasted and chopped
  • Couscous Preparation
  • 1 jalapeño peppers, seeded finely chopped
  • 1 red hot pepper, seeded and finely chopped
  • 2 cups of Rice Select, Tri-colored Pearl Couscous if you can find it, If not, regular pearl couscous will do
  • 1 1/2 cup of homemade chicken stock
  • 4 tablespoons of butter
  • Teaspoon of salt
  • 1/2 teaspoon of freshly ground black pepper
  • Extra virgin olive oil

Making the Shrimp Curry

  • Take the onion, shallot, fennel, and ginger and pulse in a food processor fitted with a metal blade until finely chopped, drizzle olive oil in a sauté pan that is over medium heat, add mix with sugar and curry powder, stir for about 6 minutes until just browning, add milk and jalapeños and cook for 8-10 minutes until thickened, add the shrimp and herbs and cook for 3-4 minutes, spoon over couscous, sprinkle chopped chives and cashews on top and serve

Making the Couscous

  • In a small Dutch oven, drizzle with olive oil and sauté the peppers for 5 minutes, take the chicken stock, salt, pepper and butter and bring to a boil.  Add the pearl couscous and stir,  reduce heat to simmer for 8-10 minutes.
  • Season with kosher salt and freshly ground pepper and fluff with a fork
  • Put in bowls when shrimp is ready and to be ladled over the couscous

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