Crites Family Stuff

Ingredients for 6 servings

Dressing:

• 1 garlic clove, minced
• 1 tsp ginger root, minced
• 6 tbsp fresh lime juice
• 3 tbsp sugar
• 2 tbsp peanut oil
• 2 tbsp nuoc mam (Asian fish sauce)
• 1 tsp hot pepper flakes

Salad:

• 1.33 cups boiling water
• 1 extra large fish bouillon cube
• 1 tbsp peanut oil
• 1 cup couscous
• 2 tbsp fresh cilantro, finely chopped
• 2 tbsp mint, finely chopped
• .5 cup salted, dry-roasted peanuts, coarsely chopped
• 2 medium carrots, peeled and shredded
• 1 medium cucumber, peeled, seeded and shredded
• 6 green onions, green included, finely sliced
• .5 head Napa cabbage, finely shredded
• 8 oz medium shrimps, cooked and coarsely chopped
• Fresh cilantro and mint leaves, for garnish

Steps

1. Rinse raw shrimp and put into a saucepan with 4 cups water, 2 bay leaves and boil, cooking until they are just pink, 4-5 minutes. Drain and cool. Discard liquid and bay leaves. Shell and devein, coarsely chop and set aside.
2. Make dressing by combining garlic, ginger root, lime juice, sugar, peanut oil, nuoc mam and pepper flakes in a pint jar. Shake well and set aside.
3. Make salad: In saucepan bring the water, bouillon and peanut oil to a boil. Add couscous in a stream. Remove from heat. Stir once. Cover and let stand until couscous is tender, 12-15 minutes. Set aside to cool. Mix with half of cilantro, half of mint and half the peanuts.
4. In a large bowl combine the carrots, cucumber, onions, cabbage and the remaining cilantro and mint. Add dressing and toss thoroughly.
5. Spoon couscous onto serving plate, top with vegetable mixture and the shrimp. Garnish with remaining peanuts, cilantro and mint. Serve at room temperature.

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