Lori's Shrimp With Couscous

• 2 tablespoons olive oil
• 3 lbs shrimp (pelled, deviened)
• salt & fresh ground pepper (to taste)
• 2 tablespoons olive oil
• 1 teaspoon mustard seeds
• 16 curry leaves (minced)
• 4 onions (minced)
• 4 carrots (peeled, shredded)
• 10 garlic cloves (minced)
• 2 cups shrimp broth (can make in advance from shells!)
• 2 34 cups chicken stock
• 14 cup evaporated milk
• 2 12 cups couscous
• 2 cups peas (thawed)
• 12 cup almonds (chopped, toasted)

1. Heat oil in a wok.
2. Season shrimp.
3. Add to wok.
4. Stir-fry 3 minutes.
5. Remove with a slotted spoon.
6. Add oil to wok.
7. Add seeds and leaves.
8. Stir-fry until the sputter.
9. Add the onion, carrots and garlic.
10. Stir-fry 5 minutes.
11. Return shrimp.
12. Keep warm.
13. Meanwhile, bring the broth, stock and milk to a boil.
14. Add couscous and peas.
15. Turn off heat.
16. Cover.
17. Let stand 5 minutes.
18. Season.
19. Place couscous on plates.
20. Top with shrimp and almonds.

olive oil, shrimp, salt, olive oil, mustard seeds, curry, onions, carrots, garlic, shrimp broth, chicken stock, milk, couscous, peas, almonds

Taken from www.food.com/recipe/loris-shrimp-with-couscous-160835 (may not work)