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Coconut-Curry Shrimp and Couscous
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, halved and thinly sliced
  • Coarse salt
  • 3 tablespoons red curry paste
  • 1 can (13.5 ounces) coconut milk
  • 1 pound cocktail tomatoes, such as Campari (about 12), halved
  • 1 ¼ cups couscous (8 ounces)
  • 2 cups frozen peas (10 ounces)
  • 1 pound large shrimp, peeled and deveined
  • Fresh basil leaves, for serving
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