Friday, July 11, 2008


Some days I am just too busy running the roads and the thought that I still have to prepare dinner just adds to the stress of the day. It's on these occasions that I try to cut corners. While shopping at Loblaws today I came across their brand of PC sauces called ,"Memories of Thailand,Fiery Chili Pepper Sauce".I thought that this sauce would give a little kick to the shrimp that I had in the freezer. While I quickly peeled the raw shrimp and marinated them in this sauce , Ron was already helping out by charring the peppers for the couscous, ( also purchased from Loblaws...It was just one of those days when it was easier picking everything up as I was walking down the ailes!) Thirty minutes later after pretty much just boiling water, and heating the skillet ,we had a fast meal, that was not difficult to prepare and more tastier than getting something on the run. While these meals are not that well thought out, I make no excuses for using products out of a bottle or box as they serve a purpose in our busy life style.
2 C couscous
2C boiling water
1/2 red pepper charred and peeled
1/2 yellow pepper charred and peeled
1 red or white onion sliced
1 tsp chopped garlic
!/4 C olive oil
juice of one lemon (or more to taste)
Place dry couscous in a large bowl that you will be serving it out of.
Boil water and pour over couscous , cover with cling film and let stand, until absorbed.
In the meantime, char peppers under the broiler or on the bbq.
Afterward place peppers in a bowl and cover with cling, the steam will make the skin to peel easily and cool about 5 minutes.
Peppers will then be peeled and diced along with the garlic, and onions.
Return to couscous, fluff up with fork and add all the ingredients including lemon juice and season to taste.
Couscous, is so versatile that you can pretty much add any fresh ingredient to it (asparagus, tomato,parsley, hotter seasoning ect. there are numerous recipes out there and it is a wonderful change to rice or potatoes.)
THAI SHRIMP (the cheater version)
a bag of raw shrimp deveined and shelled
1/4 C of PC Memories of Thailand .
To marinade shrimp in for about 30 minutes
In a frying pan with a dab of butter fry up shrimp, until they turn pink on both sides. They cook quickly, so stay close to pan as you don't want them rubbery. If you prefer them to be spicier you can always add more of the Thai sauce.

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