Shrimp were on sale at Bloom today, and I had some Israeli couscous leftover from that time I made Quick Vegetarian Chili, so this seemed like a good thing to make tonight. I didn't use a rehydrated chili - instead I just used about 2 Tbsp of Penzeys Medium-Hot Crushed Red Pepper. It was crazy spicy, with the crushed pepper and the Thai red curry paste. The lime juice and cilantro are necessary to balance out the spicy. It was very yummy and we enjoyed it a lot. I would make this again.
A note about the cooking time: the times and temperatures listed in this recipe are ridiculous. I cooked the shrimp at about medium heat for them to even start turning pink, and it took about 8 minutes. Then I added the couscous, but after 15 minutes it was not even close to being cooked through. I returned the pot to the heat and simmered it for about 5 minutes. At that point, the couscous was edible. It may have just been my stove, but be aware that you might have to cook it for longer than it says.
Hot Red Curry Shrimp
from Southern Living, 5/02
1 dried whole red chile pepper
1/4 cup boiling water
1 lb unpeeled, medium-size fresh shrimp
2 1/4 cups chicken broth
1 (14 oz) can coconut milk
1 Tbsp hot curry paste
1 Tbsp fish sauce
2 (4.9 oz) packages toasted Israeli couscous
1 Tbsp lime juice
3 tbsp chopped fresh cilantro
PLACE chile pepper in cup boiling water; let stand 30 minutes. Drain, cool, and chop.
PEEL shrimp, and devein, if desired.
COOK chile pepper, broth, and next 3 ingredients in a saucepan over low heat, stirring often, 8 minutes. Add shrimp, and cook, stirring often, 2 to 3 minutes or until shrimp turn pink.
REMOVE seasoning packets from couscous, and reserve for another use. Stir couscous into broth mixture; remove from heat, cover, and let stand 15 minutes. Stir in juice; sprinkle with cilantro.
Yield: 4 servings