Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 1 dried whole red chile pepper
• 1/4 cup boiling water
• 1 lb. unpeeled, medium-size fresh shrimp
• 2 1/2 cups chicken broth
• 1 (14 oz.) can coconut milk
• 1 Tbsp. hot curry paste
• 1 Tbsp. fish sauce
• 2 (4.9 oz.) pkg. toasted Israeli couscous
• 1 Tbsp. lime juice
• 3 Tbsp. chopped fresh cilantro

Directions

1. Place chile pepper in 1/4 cup boiling water; let stand 30 minutes. Drain, cool, and chop.
2. Peel shrimp, and devein, if desired.
3. 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.
4. Remove seasoning packets from couscous, and serve for another use. Stir couscous into broth mixture; remove from heat, cover, and let stand 15 minutes. Stir in juice; sprinkle with cilantro.

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