Coconut curry shrimps and couscous.
Stepping out of my comfort zone is a bit of a challenge when it comes to cooking. I love to experiment with flavors that I am familiar with. However, after the wonderful summer we had, and all the new flavors that we were introduced to, I am ready to experiment outside my box.
Starting by small flavors and a easy recipe adapted from Martha Stewart. From the spiciness of the red curry, to the sweetness from the coconut milk, the blending of the two opposite flavors was just perfect and yet hard to describe. You will have to try the recipe as the only word I can say is: yummy!!.
The whole dinner was ready in less than 20 minutes. Make sure that you have all the ingredients on hand and measured prior to start cooking as the cooking part is rather quick. You may want to add more water to the couscous, what I had to do, as it absorbs faster and it could be dry and not cooked through. We served it in the cooking skillet as it presented so beautifully. After all we do eat with our eyes too…
A must say, my first attempt outside the box and playing with new flavors was lots of fun, and seconds were eaten and a smile was on everyone lips.
Now… what can I attempt next??
COCONUT CURRY SHRIMPS AND COUSCOUS
2 tablespoons olive oil
1 medium onion, halved and thinly sliced
coarse sea salt
3 tablespoons red curry paste
1 can (13.66 oz.) coconut milk
1 pound cherry tomatoes, halved
1 1/4 cups couscous
2 cups frozen peas
1 pound large shrimps, peeled and deveined
Heat a large straight sided skillet over medium high heat. Add olive oil and swirl around to cover the bottom of the skillet.
Add onion and 1/2 teaspoon salt, cook stirring frequently until the onions are translucent, about 3 to 4 minutes. Stir in curry paste and cook 30 seconds and blend well.
Stir in coconut milk, 1 cup of water and another 1/2 teaspoon salt.
Squeeze tomatoes juice into the curry mixture, then drop the tomatoes. Boil for 1 minute. Stir in the couscous and peas and mix well. Scatter shrimps on top in a single layer, return to a boil.
Cover and reduce the heat to medium low and simmer until the shrimps are just cooked through, 5 to 7 minutes.
Serve hot in the skillet and drizzle with olive oil lightly.
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