Ingredients:

• 1 cup bottled clam juice - I actually found this with the pasta sauces in our grocery store.
• 3/4 cup low fat or 2% milk
• 1 cup unsweetened, shredded, coconut
• 2 tablespoons Seafood Boil - cut back to 1 tablespoon for less heat.
• 1/2 tablespoon Sweet Curry Powder
• 1/2 teaspoon Red Pepper Flakes - ok to omit for less heat
• 1 cup chopped carrots
• 1 can sweet corn, no sodium added- drained and rinsed
• 1/4 cup dried or fresh chopped Shallots
• 1 lb 21 to 25 count raw shrimp, shelled and cleaned, remove tails
• 3/4 cup frozen or fresh green peas
• 2 tablespoons orange juice - you can also substitute Orange Zest for the juice
• 1 10 ounce box of quick cooking couscous
• 1/2 cup fresh, chopped or dried cilantro for garnish
  

Directions:

1. Set slow cooker to the high setting.
2. Spray the bowl of the slow cooker with non-stick cooking spray.
3. Add clam juice, milk, coconut, Seafood Boil, Sweet Curry Powder and Red Pepper Flakes to the pot, stir to combine.
4. Add carrots, corn, shallots and shrimp to the slow cooker - cook for 2 hours.
5. Add peas and continue cooking for an additional 30 minutes.
6. Add orange juice or orange zest and couscous and stir to combine.
7. Turn off heat to slow cooker and let stand for about 5 minutes or until most of the liquid is absorbed.
8. Fluff couscous with a fork and serve.
   

Serves: 6

Nutritional Information (per serving):

Calories 395
Protein 12g
Carbs 63g
Cholesterol 3mg
Fat 11g
Sat Fat 9g
Trans Fat 0g
Fiber 7g
Sodium 156mg
Sugar 6g