Saturday, March 26, 2011

Coconut Couscous with Prawns inspires

I realize that including recipes in Ruining Mom's Recipes that I found in the coupon section of the local paper has absolutely nothing to do with ruining mom's recipes, and for that I apologize. But honestly, since I started working full time again, it's been a bit difficult for me to find the inspiration to make new dishes as frequently as when my workload was a little more flexible (hence the slowdown in blog activity, again, I apologize).

My cooking magazines are stacking up, untried recipes marked and patiently waiting for a second glance. Meanwhile, the recipe I cut out from the Near East coupon page just a few day has been sitting on the counter, calling out to me: "You want Bangkok Prawns With Coconut-Infused Couscous." They are sneaky like that.

So finally, after weeks of tried and true recipes, I gave this newbie a try, and I will definitely be making it again. This is adapted from the Near East website (you have to find the recipe yourself because there's no permalink):

Bangkok Prawns With Coconut-Infused Couscous
For the couscous:
3/4 c. coconut milk
1/2 c. chicken broth
2 scallions, thinly sliced
1 T. soy sauce
1/8 t. turmeric
1-1/4 c. couscous

For the prawns:
1 T. olive oil
2 garlic cloves, minced
1-1/2 t. ginger, minced
1 jalapeno, minced (seeds removed if you're a wussy like me)
2 T. fresh basil, chopped
1 lb. large shrimp, deveined and shelled
3/4 c. coconut milk
1/2 c. chicken broth
2 T. lime juice
1/2 t. turmeric
1 T. cornstarch mixed with 2 T. chicken broth

Make the couscous: Bring the coconut milk, chicken broth, scallions, soy sauce and turmeric to a boil in a medium sauce pan. Add the couscous, stir, then remove from heat and cover. Let set for 5 minutes, then fluff with a fork and serve.

Meanwhile, make the prawns: Heat the oil in a large skillet over medium high heat. Add the garlic, ginger and jalapeno, and stir for about 1 minute. Add the prawns and cook for 2 more minutes, stirring frequently. Then add the coconut milk, chicken broth, lime juice, turmeric and cornstarch slurry. Simmer for 2-3 minutes, until thick, then serve over the couscous.

(The asparagus was coated with about 1 T. olive oil, 1/8 t. garlic salt, 1/8 t. kosher salt, 1/4 t. Mrs. Dash Garlic Seasoning and a dash of pepper, then roasted for about 12 minutes at 400 degrees F. It's a no-fail dish!)

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