Found on Slow Cooker Cafe
I posted yesterday about an office pot luck, and THANKS for all the responses. I got great ideas for other dinners and partys! I was torn, but I did decide to go with this... I was really wanting to do a shrimp dish for some reason.
It was AWESOME. With some minor prep the night before, this is totally appropriate for office potluck lunch.
(Thanks to rainingkisses for pointing me to this website!
Tequila Sunrise Spiced Shrimp Couscous
Non-stick cooking spray
1 cup clam juice
3/4 unsweetened coconut milk
1/4 cup tequila
2 tablespoons Old Bay seasoning (I would use less next time)
1/2 tablespoon of curry powder (I used Thai red curry paste instead)
1/2 teaspoon red chili flakes (more if you like it extra spicy)
1/2 cup chopped baby carrots
1/2 cup sweet corn kernels (thawed if fresh not available)
1/4 cup chopped shallots
1 pound 21-to-25 count raw shrimp, shelled and cleaned, with tails on (thawed if fresh not available; if you can't find raw, cooked is fine, but cooking time will be greatly reduced)
3/4 cup frozen garden peas
2 tablespoons orange juice
1 10oz. box plain quick-cooking couscous
1/2 cup chopped cilantro (I used a little less)
limes, cut in quarters for squeezing.
Directions:
Spray 5-quart Crockpot w/non-stick spray. Pour clam juice, coconut milk, tequila, Old Bay, curry powder, and red pepper into the pot.
Use a wire whisk to break up the clumps of spices. Then add carrots, corn, shallots, and rinsed shrimp to the spice broth. Turn on high and cook for an hour. (If using cooked shrimp, hold out until last 20 minutes or so of cook time.)
Add peas after 1 hour and cook for another 30 minutes.
Turn off and add orange juice and box of couscous. Sitr to combine contents of pot.
Cover and let stand 5 minutes or until all liquid is absorbed. Before serving, fluff with a fork and fold in cilantro.
Plate up with lime wedges on the side.
Serves 5.
It was AWESOME. With some minor prep the night before, this is totally appropriate for office potluck lunch.
(Thanks to rainingkisses for pointing me to this website!
Tequila Sunrise Spiced Shrimp Couscous
Non-stick cooking spray
1 cup clam juice
3/4 unsweetened coconut milk
1/4 cup tequila
2 tablespoons Old Bay seasoning (I would use less next time)
1/2 tablespoon of curry powder (I used Thai red curry paste instead)
1/2 teaspoon red chili flakes (more if you like it extra spicy)
1/2 cup chopped baby carrots
1/2 cup sweet corn kernels (thawed if fresh not available)
1/4 cup chopped shallots
1 pound 21-to-25 count raw shrimp, shelled and cleaned, with tails on (thawed if fresh not available; if you can't find raw, cooked is fine, but cooking time will be greatly reduced)
3/4 cup frozen garden peas
2 tablespoons orange juice
1 10oz. box plain quick-cooking couscous
1/2 cup chopped cilantro (I used a little less)
limes, cut in quarters for squeezing.
Directions:
Spray 5-quart Crockpot w/non-stick spray. Pour clam juice, coconut milk, tequila, Old Bay, curry powder, and red pepper into the pot.
Use a wire whisk to break up the clumps of spices. Then add carrots, corn, shallots, and rinsed shrimp to the spice broth. Turn on high and cook for an hour. (If using cooked shrimp, hold out until last 20 minutes or so of cook time.)
Add peas after 1 hour and cook for another 30 minutes.
Turn off and add orange juice and box of couscous. Sitr to combine contents of pot.
Cover and let stand 5 minutes or until all liquid is absorbed. Before serving, fluff with a fork and fold in cilantro.
Plate up with lime wedges on the side.
Serves 5.