The photo above is not from CostCo's but the third grocery store we went to, Grand Mart in Centreville. All we wanted there was sweet basil, the kind you get in Pho Soup. Unfortunately they didn't have it this time so we just bought regular, or maybe we weren't looking in the right place. There is a lot to look at. Grand Mart is an Asian-Hispanic food market that is a great place to walk around and it has the most interesting items in there at very reasonable prices. I often think I should take some cooking lessons to learn how to make more Asian dishes, as a lot of the vegetables I don't recognize. I am trying to expand my horizons and this is the right place to do it.
Gregg is peeling the shrimp we bought at Wegman's, our second stop. We met this really nice man who didn't raise his eyebrows when I told him this was the first time I had cooked shrimp and did he have any advice (okay I've had a bit of a thing about them and always bought them already cooked but I'm a big girl now, I can cook shrimp from scratch and it only took 60 years! (Okay, Gregg actually cooked it). What can I say, I don't rush into things and I won't even tell you how long it took me to cook spaghetti when I got to these shores. In England my Mum always served it out of a can already broken into pieces in a tomato sauce and it was placed on toast, a traditional meal for us English people. It was a favorite supper of us kids and so good).
The other day we were tuned into one of Rachel Ray's 30 Minute Meal shows. She was cooking this dish and Gregg pipes up, "That looks good" and the next thing I know I was looking it up on the Food Channel website which you can find here. We both enjoy Thai food very much and Gregg's next words sealed the deal. He offered to cook it and I said let's cook it together. Over the last few years I have noticed that my dear hubby likes to get into the kitchen and put on the chef hat. He actually enjoys it and is very good at experimenting. Whereas I follow the recipe religiously, his famous words are, "You know what would be good in this?"
This is the kind of dish you need to measure everything out and have on hand before you begin as once everything is in the pan it cooks quickly. The photo below is after the cooking process.
Now for the actual recipe from the FoodTV.com website which you can find right here.
Cooking time: 10 minutes Level: easy Yield: 4 servings
2 tablespoons vegetable or other light oil
1 1/2 pounds large shrimp, peeled and deveined with tails removed
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.