Thai Shrimp Curry With Lettuce and Basil-Lime Couscous

Name: Thai Shrimp Curry With Lettuce and Basil-Lime Couscous
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons vegetable oil; 1 1/2 lbs large shrimp, peeled and deveined with tails removed; 6 ounces shiitake mushrooms, stemmed and thinly sliced; 3 garlic cloves, finely chopped; 1 inch gingerroot, finely chopped; 4 scallions, chopped into 1-inch pieces (white and green parts); salt and pepper; 2 tablespoons red curry paste (mild or hot); 2 roasted red peppers, sliced (see note in the recipe description); 1 cup coconut milk, unsweetened; 1 cup frozen peas; 1 1/2 cups chicken stock; 1 tablespoon butter; 1 lime, zested and juiced; 1 1/2 cups couscous; 1 cup fresh basil leaf, shredded; 2 cups iceberg lettuce, shredded (1/2 small head); 1/2 cup peanuts, chopped (for garnish)

Submitted by JTsMom

"YUM-O -- Haven't made this yet, but plan to very soon!!. Saw Rachel Ray make it today on "30-Minute Meals" I know it will be delish and it will take longer then 30 minutes to prepare, at least for me... I finally made this and it is so delicious and yes, it took me more then 30 mins. NOTE: You can buy whole roasted red peppers at the grocery store (usually in a jar) or you can make them yourself. I used recipe #18589"

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Ready In:: 30mins
Ingredients:: 18
Serves:: 4-6

ingredients

2 tablespoons vegetable oil
1 ¹⁄₂ lbs large shrimp, peeled and deveined with tails removed
6 ounces shiitake mushrooms, stemmed and thinly sliced
3 garlic cloves, finely chopped
1 inch gingerroot, finely chopped
4 scallions, chopped into 1-inch pieces (white and green parts)
salt and pepper
2 tablespoons red curry paste (mild or hot)
2 roasted red peppers, sliced (see note in the recipe description)
1 cup coconut milk, unsweetened
1 cup frozen peas
1 ¹⁄₂ cups chicken stock
1 tablespoon butter
1 lime, zested and juiced
1 ¹⁄₂ cups couscous
1 cup fresh basil leaf, shredded
2 cups iceberg lettuce, shredded (1/2 small head)
¹⁄₂ cup peanuts, chopped (for garnish)

directions

Before starting, have all ingredients, prepped, measured, chopped, and ready to go, it goes together fast --.
Heat a couple of tablespoons of vegetable oil over high heat. Add shrimp and toss 2 minutes then add the mushrooms, garlic, ginger, scallions, salt and pepper and cook 3 to 4 minutes more tossing constantly. Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low. Simmer a few minutes then stir in peas to heat through.
In a sauce pot bring chicken stock, butter and the lime zest to a boil. Add couscous and stir. Turn off heat, cover pot and let stand. Add basil and the lime juice to the pot and fluff with a fork.
Serve couscous topped with a layer of chopped lettuce then a few ladles of red curry shrimp. Garnish with chopped peanuts.