This dish was created out of some need to use several remaining vegetables before leaving town for the weekend. We decided we wanted to use some remaining frozen shrimp, since it didn't require overnight thawing, and I require meat with most meals. Next, I wanted to cook our green leaf lettuce instead of using it some form of salad, figuring it would cook down and we could eat it much more quickly. I did just a bit of googling to learn that in fact people all over the world do cook various forms of lettuce, and I was set. Next, I needed some filler, and decided couscous was a good option, as it cooks fast and we love the texture. So I got to work making what you see here:

1 head green leaf lettuce
1 lb frozen, peeled, tails removed shrimp (costco)
1 bunch scallions, chopped
1 cup dried mushrooms, washed
1 cup couscous
1 cup chicken broth
spoon minced garlic
fresh cilantro
safflower oil
red pepper flakes
soy sauce

Coat large saute pan with about 1 tbs oil. saute scallions with garlic about 3 minutes. Add lettuce, saute about 2 minutes or until wilted to your liking. Add a splash of sake and a splash of soy sauce. Add shrimp and saute another minute. Add a dash of red pepper flakes. Add chicken broth and mushrooms. bring to boil. Add couscous, stir, cover, remove from heat, allow to sit 15-20 mins. Add fresh cilantro and salt to taste. Voila.

It was kind of a random mix, I thought, but I was pretty impressed with the final product. It had shades of singaporean chicken rice (which they serve with a side of wilted bok choy often) with just a little spice from the red pepper. I would make this again.

Oh, and you may be wondering, the red part there, those are beets. Alli roasted them with some rosemary according to this recipe. They were tasty too.